Vegan BBQ Guacamole Burger on a Sweet Potato Bun
STOP EVERYTHING! You guys, this is what burger dreams are made of! Since I have gone gluten-free, bread has been a hard thing to replace. Gluten-free bread has come a very long way since I ventured into this lifestyle almost six years ago (Wow! Time flies!), but one thing that I still have a bit of a hard time finding is a good gluten-free bun. There are definitely some decent ones out there, but I wanted to try something different, and something that was a little more plant-based. Naturally, I turn to sweet potatoes because well, they are on my favorite food list for sure!
So, I took a sweet potato that was more rounded instead of oblong… because I figured it would look more bun-ish. I sliced it lengthwise to create a bun shape, drizzled it with olive oil, sprinkled it with salt, and then popped it in the oven for about 20 minutes. Now from one large sweet potato, I got two “buns”. I then just happened to stuff a vegan barbeque burger patty in there and piled on the toppings. My guac to burger ratio is a little off, I just can’t help myself when it comes to guacamole. I think that may be at the top of my favorite food list… I’m going to share with you exactly how to make this superhero of a burger, but first a little burger checklist:
Is it messy? Yes, but what good burger isnt?!
100% Plant-based? You won’t believe it!
Gluten-free? As always
Delicious? Oh heck yeah!
Nourishing even?! Surprise!
Read more, get the recipe, see what products I used to make this yummy monster, and as always…
If you’re following me on Instagram you know that I was pretty stoked about this recipe, and I think you guys were too! I gave you a little preview of the recipe, but now let’s really dive in and make it happen! I was so excited to use Annie’s Homegrown BBQ Sauce in this recipe, I think you’ll like the flavor it gave these vegan patties.
Vegan BBQ Guacamole Burgers on a Sweet Potato Bun
Ingredients
- 2 cup baby portabella mushrooms
- 1 cup oat flour, (or oats ground into flour)
- 1/2 cup teff flour
- 1 can chickpeas
- 1 medium onion
- 4 flax eggs, (4 tbsp flaxseed meal + 7 tbsp water)
- 1/4 cup Annie's Homegrown BBQ sauce
- 2 tsp liquid smoke, (opt. but gives added smokey flavor)
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- pinch pepper
Buns
- 1-2 large sweet potatoes
- olive oil
- pinch salt
Toppings
- red onion
- sprouts
- lettuce
- tomato
- BBQ Sauce, (opt)
- guacamole
Guacamole
- 2 large avocados
- 1-2 tsp lime juice
- 1 tsp garlic salt
- pinch salt
Instructions
- Preheat your oven to 400 degrees
- Scrub your sweet potatoes under water to remove any dirt, then cut them into 4 slices lengthwise
- Place the sweet potatoes on a baking sheet, drizzle with olive oil, sprinkle with salt and bake for about 20 minutes. Flip halfway through
- While those are baking, make your burger patties
- First, make your flax eggs and let them set up while you prepare the rest
- Drain your chickpeas and set aside on a paper towel to "dry" a bit. Remove the stems from your mushrooms and then wash them
- Cut your mushrooms in quarters and then place in your food processor/blender and pulse until you have diced mushrooms. Place in a large bowl. Do the same thing with your onion and add to the same bowl. Then repeat once more with your chickpeas and place in the bowl
- **NOTE: be careful to not blend your chickpeas too much or you'll end up with hummus! haha
- Add the remaining ingredients to your bowl and stir to combine well. If you need to, add a small amount of water to make the mixture stick together better
- Form into patties
- Heat your skillet over medium-low heat and drizzle with olive oil
- Add your patties and cook for about 3-5 minutes on each side
- Make your guacamole by scooping your avocado into a bowl and smashing it until you have your desired consistency. Then add the remaining ingredients and stir to combine
- Cut your toppings, and assemble your burgers!
Notes
** Patty recipe inspired by Kim-Julie Hansen from Brussels Vegan
** From 1 large sweet potato, I got 2 "buns". You will get about 10-12 patties, so plan your buns accordingly.
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About the author
Gina Fontana
Gina Fontana is a certified health coach, recipe developer, food photographer, published author, and blogger. Her own personal health challenges led her to a gluten-free, vegan, plant-based lifestyle where she found significant improvement in her symptoms. Her passion and mission is to now share that with others who also need (or want) to pursue a healthier lifestyle.
its yumm… i would like to make it tonight . yum recipe and look also so delicious
thanks for sharing with us
So glad you like it! Hope you enjoy 🙂
Looks very delicious, and I’m not even into vegan food.
I’m so glad you like it! ? thank you!
Made these for dinner today, this was my first time making any sort of veggie burgers and they were sooo good! Love the flavor the liquid smoke gave them (I only used a 1/4 tsp and the flavor was still quite strong) I also baked them instead of frying them, 350 for 25 minutes and they turned out fantastic! Thank you for such an amazing recipe.
I’m so glad and honored your first veggie burger was my recipe! I’m so glad you enjoyed them 🙂 I’ll have to try your modifications, they sound delish! Thank you for your kind comment xo
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These look so delicious Gina! Anything with guacamole and I’m in!
Aw thank you Jess! Sweet of you to say! And I’m right there with ya on the guac! ????
Hello! I’d like to make these tonight. When/how do you use the teff flour? Thanks!
Hi Caroline! Sorry that isn’t clear- I’ll take a look at my directions to clear that up… but I put the teff flour in the large bowl with the rest of the ingredients as the last step before making the patties. Hope that makes sense. Hope you like them! ???