Paleo Sweet Potato Mushroom Burgers

Makes approximately: 6 servings.
Total time: 1 hour.

These Paleo Sweet Potato Mushroom Burgers are a fantastic option for a meat-free meal! Everyone loves a nourishing burger! These veggie patties freeze well, so are handy to have on hand to reheat for meals throughout the week or for lunch the next day with a large salad.
For those with nut allergies, substitute the almond flour for equal parts coconut flour.

Ingredients:

  • 2 tsp olive oil, divided into 1 tsp amounts
  • 1 medium sweet potato, peeled and thinly sliced
  • 450g mushrooms, cleaned and sliced
  • 1 Tbsp fresh chives, finely chopped
  • ¼ cup walnuts
  • ¼ tsp chilli powder
  • ¼ tsp onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ginger powder
  • Pinch of salt and pepper (to taste)
  • ¾ cup almond flour
  • 1 egg
  • 1 teaspoon chia seeds

Methods:

  1. Preheat the oven to 200 degrees C (400 degrees F).
  2. Place sweet potato on a lined baking tray, tossed in 1 tsp olive oil, and 1 tsp each of salt and pepper. Roast for 15-20 minutes, or until the sweet potato is fork-tender.
  3. In a medium skillet pan over high heat, cook mushrooms until softened and all liquid has evaporated, about 10 minutes.
  4. Set both the sweet potatoes and mushrooms aside once cooked, to cool until no longer hot.
  5. Add into a food processor or high-speed blender: mushrooms mixture, sweet potato, walnuts, spices,
    chives, almond flour, egg, chia seeds, and pinch of salt and pepper. Pulse a few times until just combined, making sure not to over-process the mixture. There should still be pea-sized bits of sweet potato left.
  6. Reduce the oven temperature down to 180 degrees C (350 degrees F).
  7. Shape the sweet potato and mushroom mixture into 6 one-inch patties. Place them, evenly
    spread-out, onto a lined baking tray (or reuse the one from the sweet potato).
  8. Bake the patties for 25 minutes, then flip them and cook for an additional 5-10 minutes until tender and golden-browned but still moist inside. Let the patties cool for 5 minutes and serve warm or cold inside a fresh lettuce or paleo bun with avocado, tomato and pineapple rings