Recipe | Vegan Sweet Potato, Chilli and Lime Burgers


So, just like everyone else, I love a good BBQ with family and friends.

This year the weather has been a little bit hit and miss – think scorching hot days muddled with torrential rain. Despite the constant rain-dodging, I have been lucky enough to go to two BBQs so far this year and have loved every second of both. One with good friends and the other at home in my very own garden with some fantastic home cooked food.

When it comes to finding vegan BBQ food, however, there is a little bit of a challenge if you’re not so content to live off salad and roasted vegetables. To combat this I set to work on mixing up my very own burgers and am on to a winner with my fantastic sweet potato, chilli and lime burgers!

I served up my burgers with some lovely seeded burger buns, slices of avocado, salad and some onion jam but why not play about with the flavours. Sweet chilli and lime is weirdly versatile – think ‘what would I have with a cheeky nandos?’ and you’re on to a winner!

We also had the pleasure of my mum’s amazing roast peppers, BBQed corn on the cob and some tortilla chips. Heaven. bbq2

Vegan Sweet Potato, Chilli and Lime Burgers

Prep time: 20mins
Cook time: (Actual cook time is minimal but sweet potatoes need roasting before hand)
Yield: 5 big burgers

2 medium sized roasted sweet potatoes, skinned
1 tin mixed beans (whatever you want)
1 tsp maple syrup
2 cloves of garlic, crushed
1/3 cup breadcrumbs
1/4 cup flour
1 lime, zest and juice
1 medium chilli, chopped finely

A little oil for frying (to seal)

In a large bowl, mash the beans into a lumpy mush – I like little chunks of bean in my burgers but mash as finely as you like! Add the sweet potato and stir in fully, adding the garlic and maple syrup. The mixture should be a little wet and very sticky. Add the breadcrumbs and flour and stir until it all comes together a little bit. Don’t worry if the mixture is still a little sticky as the frying later will seal the edges off for the BBQ.

Now to add some pizzaz to the burgers. Add the zest of your lime and squeeze out as much juice as you can from half and add the chopped chilli. Mix mix mix!

Heat up a frying pan with a little oil – meanwhile roll your mixture into five squidgy balls. These will be your burgers.

One by one place them into the hot oil, squidging them down to form a burger shape and turning them over only once they are a golden brown on the underside. Once all five burgers are browned off nicely they are ready to warm through on the barbie for that little smokey extra.

I served mine with avocado, relish and a bun but have a play around! They’d go deliciously with all sorts of summer flavours!



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