Filling, healthy, and amazingly delicious gluten free Sweet Potato Burgers on the menu today, perfect for such a sunny afternoon! Here in Birmingham UK the sun has finally got his hat on for spring, and it’s making me think of all the braais and picnics to come as the summer gets going!
I absolutely love braais and garden picnics, where you don’t have to lug food miles in a heavy basket but can still enjoy eating outdoors. Surprising people with the variety of food that you put on is a lovely thing to do, most years I try to find at least 3 new things to cook and serve. Last year it was the now infamous Cherry Pie, this year I think these Sweet Potato Burgers may prove a hit.
This recipe was inspired by Ilene over at The Colourful Kitchen, and it does include a somewhat odd ingredient; liquid smoke. I know, here in the UK, that is not a common ingredient. From experience I can verify that if you ask for it in Tesco, Sainsburys, Morrisons, or the Co-Op, you will get some odd looks. Even my usual recourse for esoteric ingredients, the local delis, hadn’t heard of this AMAZING stuff.
It is basically just water, that has been heated into smoke, passed through a tube from a
combustion chamber filled with select wood chips, to a condenser, which turns it back into water, only now it has picked up the taste of the smoke through which it passed. So when you open the bottle, it smells of outdoor fires, and when added to food, gives it that “cooked on a fire in the great outdoors” taste. I cannot rate this stuff highly enough, a few drops transform a meal, and it’s naturally gluten free. I grant you it’s a bit of a cheat compared to actually making a fire outside and cooking your food over it, but come on, I live in England! Weather rarely permits such fun.
I bought mine here in the UK from Melbury & Appleton, a fantastically well stocked resource for all your international grocery needs. I’m using the Mesquite flavour at the moment, but am sure than any will be lovely. Without the liquid smoke this will still be a good vegan and gluten free burger, but if you can obtain some liquid smoke it’s worth adding a few drops!
Gluten Free Sweet Potato Burgers Recipe
- 3 sweet potatoes
- I cup quinoa
- ½ a gluten free vegetable stock cube
- 1 tbs coconut oil
- 1 can red kidney beans
- 1 tbs ground linseed/flax seeds (same thing – just depends where you were brought up!)
- 1 tbs amazing liquid smoke (no I am not an affiliate)
- ½ tsp salt (I use Himalayan pink salt)
- ½ tsp ground peppercorns (I was given mixed for Christmas, but black will do fine!)
- Preheat the oven to 180C.
- Peel the sweet potatoes and chop them into small squares, about 1 inch or so.
- Coat them in the coconut oil and spread them out on a baking tray. Roast them for about 40 minutes, turning half way through.
- Whilst these roast, cook your quinoa. RINSE it first otherwise it will taste bitter, then cook it according to the packet instructions, using gluten free stock in place of water. I use half the usual amount of stock flavouring as I don’t want to overpower the sweet potato taste.
- When your quinoa is cooked (remember there should be no excess water – if there is, drain it off otherwise your burgers won’t stick together!), place it in a large bowl and add the roasted sweet potatoes. Keep the oven on.
- In this recipe flax is being used to make an “egg”, a common vegan substitute. I do this not because I’m vegan but because it tastes nice! Add the ground flaxseeds to 3 tbs of warm water, stir it about, and let it sit for 5-10 minutes. The flax should absorb the water and go all gooey and sticky.
- Add the flax “egg”, flavourings, and beans (drained from the can and rinsed first) to the large bowl, and mash them all together using, unsurprisingly, a masher. Texture wise I prefer to still have some chunks to bite into, but do this according to your tastes.
- Shape the burgers into patties with your hands, squeezing the mixture together to make it stick. Place on the baking tray, and put back into the hot oven.
- Flip them over, carefully, at the 20 minute mark, and cook in total for about 40 minutes. You want them crisping up on the edges, if you get there earlier than 40 minutes then take them out; they’re fully cooked after all.
- Serve and enjoy!
I served this with a delicious sweet chilli mayonnaise, made by mixing equal parts sweet chilli sauce and full fat mayonnaise, and fresh sweet pea shoots, my absolute favourite salad green that is in season at the moment, although only for such a short time every year!
Hoping for the good weather to continue to the weekend, when I hope to be climbing Helvellyn for a very high picnic (no basket!), Halo from the Halo Baking Emporium and Chocolaterie in Moseley Birmingham UK.