Sweet Potato Garbanzo Burgers & Seasoned French Fries

I’m not sure if it’s the summer talking through my taste buds or what, but lately all I’ve been wanting to eat are veggie burgers slathered with spicy mustard and sandwiched between fluffy, grainy buns spread with an abundance of avocado…OMG.

And of course I couldn’t think about veg burgers without their BFF, french fries, who have also been popping up in my foodie day dreams.

Since my face is very VERY sensitive to fats, from avo to peanut butter to any kind of oils, if I eat overt fats too many days in a row, my pimple problem rears its ugly head and I wake up with a fresh cluster.

It’s cruel, really, since avocado and crunchy peanut butter are two of my absolute favorites.

Because of this fat intolerance, I’ve been leaning towards a more high carb low fat diet and only enjoy avo, nut butters, and oils once or twice per week. While eating high carb and low fat makes me feel my absolute best and allows me to eat in abundance and not feel sluggish, fats help me feel truly satisfied and are so fucking delicious.

I combined the best of both worlds for these recipes.

My burgers are chock full of carbs and are virtually fat free, while my fries are steamed then baked with NO OIL WHAT SO EVER and still end up being both soft and steamy on the inside, and crispy on the outside.

Because of the lack of fats in the actual meal, I slathered my bun with avocado and called it square.

This meal 100% COMPLETELY satisfied my veg burger and fries craving and ended up being one of the very best veggie burgers I’ve ever had.

vegburgers

INGREDIENTS:

For the Burgers (I made 2 just because I was lazy, but you could double or triple everything easily):

  • 1 cup garbanzo beans (chickpeas), drained and rinsed
  • 1/2 large sweet potato, or 1 small
  • 1/4 cup old fashioned rolled oats
  • 1 tbsp. dijon mustard
  • 3 tbsp. flour
  • 1 large clove garlic
  • 1/2 tsp. cumin
  • 1/4 tsp smoked paprika
  • salt & pepper to taste

Cook sweet potato all the way through in microwave or oven. Once cooled, add to food processor with chickpeas, garlic, oats, and spices. Blend until smooth and mixture is slightly wet, but not sticky. Flour your hands and form mixture into two patties, lightly coating them with a bit of flour.

Turn pan to medium-high heat, spray with cooking spray, and add patties, getting a nice sear on each. Once each side is seared (about 5 minutes on each side), turn heat down to medium and cook for another 5-7 minutes on each side to ensure middles are warm. Serve on a bun with plenty of avo and whatever condiments your heart desires!

For the Fries (again, I just made two servings, so feel free to double or triple):

  • 2 large potatoes, washed
  • 1 tsp. cajun spice
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder
  • salt & pepper to taste

Slice potatoes into strips, keeping them thin enough to get nice and crispy, but thick enough to hold up when being steamed. Steam sliced potatoes for about 7-10 minutes, or until fork tender. While they’re steaming, preheat oven to 425 degrees. Dab steamed fries with paper towel to remove excess water and spray cookie sheet with non stick spray or coat with parchment paper. Evenly space fries on cookie sheet and bake for about 25 minutes, flipping halfway through and checking frequently to avoid burning.

These recipes require minimal ingredients, come together in a perfectly work-weekable flash, and prove once again that vegans miss out on NOTHING 🙂

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