Vegan Sweet Potato Curry Burger w/ Mango Cabbage Slaw + Basil Curry Aioli
Difficulty: 2/5 (5 being hardest)
Spice Level: 2/3 (3 being spiciest)
Prep & Cook Time: 40 minutes
Servings: 4
The Challenge: Curry Burger
Curry burgers! Curry burgers! Curry burgers are so darn good.
Our curry burgers are made from a sweet potato + chickpea blend. The curry burger is a delicious patty that we top with basil + curry aioli, arugula, mango + cabbage slaw, and all wrapped in a warm roti. It is d-e-l-i-c-i-o-u-s!
The curry burger is a delicious blend of sweet potatoes, chickpeas, quinoa, poblano, curry powder, basil, and much more! This burger is epic! We aren’t going to stop there though. We drench it in a basil/curry aioli that is to die for. Then, we top with spicy rocket lettuce + a delicious slaw with mango, red cabbage, carrot, cilantro that is a great fresh blend that adds texture and freshness to this dish.
Finally, we wrap it all in roti…cuz roti is amazing. Be careful with roti, though. A lot of the roti that you can buy at stores will contain butter or dairy. We have a great ethnic store in the Atlanta area that carries a vegan version. This dish will also be great with a bun or even some nice ciabatta or bread.
Like curry? You’ll like this burger - mmm mm mmmmm.
CURRY TIME!
Let's get into it!
Ingredients:
Curry Burger
1 medium sweet potato, peeled, cooked
1 cup chickpeas, washed, cooked (I used canned)
1/2 cup black quinoa, washed
1 cup vegetable broth, low-sodium
3 garlic cloves, mined
1 shallot, diced
1/2 medium poblano, diced
Spices: 1 tsp cumin, 2 tsp coriander, 1 tsp turmeric, 2 tsp curry powder, handful of fresh basil, pinch of salt + pepper
1/2 cup of AP flour
Basil Curry Aioli
1 lemon, juiced
1/2 cup vegan mayo
small handful of basil, diced
1 garlic clove, minced
2 tsp of curry powder
Mango Cabbage Slaw
1 medium mango, diced
2 cups of red cabbage, diced
1/2 lime, juiced
1 cup of carrots, cut in matchsticks
handful of cilantro, roughly chopped
splash of balsamic vinegar
pinch of salt
Other
vegan roti, warmed
arugula
Equipment You'll Need:
Food Processor . Measuring Cups . Measuring Spoons . Sharp Knife . Cutting Board . Mixing Bowls . Frying Pan . Parchment Paper
Before You Cook:
Cook sweet potato in oven or cover with water in a bowl and cook in microwave
Bring quinoa + 1 cup of vegetable broth to a boil, reduce to low simmer, and simmer for 15 minutes.
1. Add poblano peppers + onion for burger to a frying pan (I use castiron) with 2 tsp of olive oil (or other oil of your choice). Cook over medium heat for 5-6 minutes until onions start to soften. Set aside until sweet potato + quinoa are done.ht
2. While you wait for the sweet potato + quinoa to cook, mix all the aioli ingredients together in a food processor and pulse a few times. Scrape down sides + repeat. Place into a small bowl and cover, refrigerate until ready to serve.
3. Additionally, while the sweet potato + quinoa cook/cool down. Chop + mix together your slaw. Mix together all ingredients.
4. Once the sweet potato + quinoa are done, mix together all the ingredients for burger (including cooked onion + pepper) in a food processor (except AP flour) and pulse 8-10 times. Don’t overmix it as you want some chunks of sweet potato to still exist.
5. To finish the patties, mix in flour with a spoon or wooden spatula. Mix gently.
6. Form the mixture into 4 patties. The patties will be large. You can make 6 medium patties as well.
7. Once the patties are formed, add 1-2 tbl of olive oil or vegan butter to a castiron pan / drying pan and cook over medium heat for 4 minutes on each side.
8. While patties are cooking, you can warm up several roti in a dry pan or in the microwave or broil in oven.
9. To serve, add one patty to roti on top of a handful of arugula, add 1-2 tbl of aioli, add 1/4-1/3 cup of the slaw, and add in fresh basil or sesame seeds for extra taste.
