Veggie Rendang Burgers
This Veggie Rendang Burgers are so dang tasty! Crispy on the outside and tender on the inside, packed with healthy ingredients and full flavor, perfect for a satisfying meal.
Nothing pairs better with Sunday’s football than burgers! So, why not to be creative and prepare your own delicious vegan version? Yeap, this veggie burger recipe is yummy, savory, hearty, tender without being mushy but firm.
What I like the most from this recipe, it’s the burger holds well on the grill. However, you also can cook it in the oven or on a pan.
Ingredients
- Bake sweet potatoes: It’s essential to peel and cut them into cubes or chunks. By baking the sweet potato, we’ll avoid to get a mushy consistency in our burgers. Don’t worry bout the sweetness, you won’t even notice it. Moreover, you’ll be adding a good source of fiber and antioxidants for your gut health.
- Fresh white onion, green onion and garlic: these are among my favorite aromatics to add that earthy flavor touch.
- Egg plant: peel and cut into cubes. My recommendation is one you have cut it, you soak them in salt water to remove all bitterness.
- Rendang paste: a huge flavor punch to take your veggie burgers to another level. (You find this in the Asian section of supermarkets).
- Coconut aminos: I like to use this instead of soy sauce because it has a less salt content.
- Kidney beans: I made mine from scratch but you may use can kidney beans, drained and rinsed. The beans will create the body of the veggie burger providing texture and adding extra-protein.
- Warming spices: we’re loading our burgers up with warming spices Oregano, black pepper, cumin, ground coriander, turmeric. to create a wholesome flavor that will blend well with the rest of the ingredients.
- Almond Flour: Use it if necessary. If you see your veggie burgers need more structure. Start adding 1/2 cup.
Steps to Make Veggie Rendag Burgers
- Cook the beans or skip this step if you are using can beans.
- Bake the sweet potatoes. Meanwhile they’re getting ready…
- Fry the onions and garlic for few minutes.
- Add the eggplant and fry with the onions and garlic.
- In a bowl, mash all together: sweet potatoes, kidney beans, and the mixture with the eggplant.
- Add the rendag paste coconut aminos, salt and blend well.
- Scoop out to form patties, then gently flatten onto a baking tray.
- Bake or Grill the burgers.
Final Tips
- If you’re going to make your patties to eat the same day, I recommend to bake them all for 30- 35 minutes on a temperature of 375F
- For making a batch for freezing and having a quick plant based lunch or dinner, just par-bake the patties for 20-25 minutes. Let them cool down and store in the freezer.
- To give more body to your veggie burgers, you can add 1 cup of almond flour.
- Once you’re assembling your vegan burger, spread some BBQ sauce on the top of your pattie for adding that delicious tangy flavor!
- You also can use a food processor to blend all the cooked ingredients. Jut do it for few minutes, we still want some chunks for texture.
How to Store the Veggie Burgers
Once your vegan burgers are cool, just pop them in an airtight container or in a freezer bag with a parchment paper between them. You can refrigerate them for up to 5 day and/or freeze them for up to 2 months.
To reheat, simply bake at 375F for 25- 30 minutes.
Rendang Burger Topping
Here are some of my favorite toppings that go well with this patties;
Slaw
Shredded red or white cabbage
Carrot, julienned
Sriracha mayo or regular (to spread on the bread)
Bbq sauce (to spread on the top of the patties, optional)
To serve
Sourdough buns
Slice tomato
Handful of coriander leaves
Snow pea sprouts (optional)
Slice pickles (optional)
You’ll like every bit of it. It’s finger-lickin’ good! Enjoy it, friends!🌞
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Veggie Rendang Burgers
Ingredients
- 1 cup mashed sweet potato
- 3 tsp avocado or olive oil
- ½ cup onion finely diced
- ½ cup green onion
- 2 garlic cloves
- 1 cup sauté egg plant, cut in cubes
- 1 tbsp rendang paste
- 1 tbsp coconut aminos
- 2 cups kidney beans You can use two cans of kidney beans, drained and rinsed or you also can cook dry beans.
- 1 cup almond flour If necessary. Check the recipe notes or the ingredients session, up to this page on the introduction part for more specifics.
- 1 tsp turmeric
- 1 tsp dry oregano
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp ground coriander
- salt to taste
Instructions
- Preheat the oven to 400°F peel and cut the sweet potato in big cubes. Rub with olive oil and place them on foil lined baking sheet. Bake the sweet potatoes for about 25-30 minutes or until tender. Then set aside.
- Meanwhile the sweet potatoes are ready, heat the oil in frying pan over medium-high heat. Add the onions and garlic and sauté for 2 minutes, then add the eggplant and rendang paste and spices and sauté for 5 minutes or until the eggplant has softened and easily breaks apart.
- Method one: Add all the ingredients in a food processor and mix for few minutes. we still want to leave some chunks for texture.Method two: Add the kidney beans and mash. Then add the sweet potato and gently mash. After this, add the egg plant mix and combine. Stir through the coconut aminos and salt as needed. Add almond flour if the mixtures feels too wet. It should feel moist but moldeable.
- Scoop out the patties and gently flat them with the hands to get a burger shape. Then place them on a baking tray.
- Bake burgers for about 30 minutes in a temperature of 375°F, until they get firm.
- Serve with sourdough buns or any other burger bread, shredded red cabbage, carrot julienne, mayo, tomato, coriander leaves or any other topping of preference.
- Leftovers will keep in the fridge for up to 5 days, or can be frozen for up to two months.