Sweet Potato Piri Piri Burger

Sweet Potato Piri Piri Burger

Sweet Potato Piri Piri Burger, Plants Only Kitchen by Gaz Oakley. Photography by Simon Smith and Peter O’Sullivan.

Plants only kitchen by Gaz Oakley

Plants-Only Kitchen offers an explosion of flavour, with more than 70 vegan recipes that work around your lifestyle.

With symbols flagging whether recipes are high-protein, take less than 15 minutes, or are suitable for meal prep and batch cooking, Plants-Only Kitchen explains how best to make a vegan diet work for you. No-fuss, no fancy ingredients—just fantastic food using plants, only.

Gaz Oakley (aka Avant-Garde Vegan) has amassed well over a million followers on social media with his exciting vegan dishes, which emphasize that a plant-based diet doesn’t mean missing out on taste. In Plants-Only Kitchen, Gaz’s recipes are easier than ever before—following his step-by-step instructions, tips and advice, anyone can cook great vegan food.

Plants-Only Kitchen: Over 70 Delicious, Super-Simple, Powerful and Protein-Packed Recipes for Busy People is available at Amazon.com and Indigo.ca

Sweet Potato Piri Piri Burger

A beautiful burger that won’t make you feel guilty after eating it. This is both protein- and flavour-packed, a winning combination!




1 x 400-g (14-oz) can chickpeas (garbanzos), drained and rinsed

1 x 400-g (14-oz) can mixed beans, drained and rinsed

a handful of fresh coriander (cilantro), chopped

1 sweet potato, cubed and steamed until soft

3 tbsp Piri Piri sauce, plus extra for serving

2 tbsp tomato purée

1 tbsp dried oregano

1 tsp dried chilli flakes

zest and juice of 1/2 lemon

2 tsp sea salt

5 tbsp buckwheat flour, plus a little extra for dusting

olive oil, for frying

to serve

5 toasted burger buns handful of steamed kale

4 tbsp vegan mayonnaise

a handful of chopped walnuts

4 tbsp ketchup

1 beef tomato, sliced

1 red onion, sliced

1 avocado, sliced

handful of cress

Preheat your oven to 180°C (350°F) and line a baking sheet with baking paper.

First up, put the chickpeas (garbanzos) and beans into a mixing bowl and give them a pat dry with kitchen paper as best as you can.

Add the beans to a blender with all the other burger ingredients except the flour. Pulse the blender no more than 3 times; if you over blend you will turn the mixture into a purée, resulting in mushy burgers.

Once pulsed, put the mixture into a mixing bowl and add the flour. Using your hands, lightly work the mixture together. Again, if you overmix you’re going to have a mushy burger, so gently work everything together. Add a little more flour if your mixture feels too wet, if not go ahead and form the mixture into patties. You should get about 5 burgers. Lightly flour your hands in-between forming each burger.

Once you’ve formed your burgers, place them onto the lined baking sheet. You can bake them immediately but I like to get them golden in the pan first. Add a touch of oil to a non-stick pan placed over medium heat and fry the burgers on each side for 2–3 minutes.

Once nicely coloured, place the burgers back onto the tray, then bake in the oven for 15 minutes.

Prepare your garnishes while the burgers are in the oven.

Serve the burgers in a toasted bun with steamed kale, vegan mayo, chopped walnuts, ketchup, sliced tomato, sliced red onion, avocado, cress and a drizzle more Piri Piri sauce.

Recipe reprinted with permission from Hardie Grant Books.

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