About Me

Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Chipotle Sweet Potato Burger

This is from my new favourite cookbook. I have made quite a few burgers from here both from the recipes and adapting them, they are brilliant. Flavourful, delicious and if this is important to you, many taste just like the meat versions – only better. Here is one I made just for me, all 8 burgers. I knew they would be too hot for everyone else although Sean did eat half of one with several glasses of milk. They are not that hot but they are very, very good.

Chipotle Sweet Potato Burger
from the Best Veggie Burgers on the Planet by Joni Marie Newman

1 large sweet potato
1 195g can (7 oz) of chipotle chilies in adobo sauce
1 package extra-firm tofu, crumbled
1/4 cup raw cashews, ground
1/4 cup brown sugar
3/4 tsp sea salt
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 to 1 cup whole wheat pastry flour

  1. Preheat oven to 350 degrees F.
  2. Bake the sweet potato on the rack for 45 minutes, or until tender, remove and let cool.
  3. Peel the sweet potato and mash (should be about 2 cups).
  4. Add the chipotles, tofu, ground cashews, brown sugar, salt, nutmeg and cinnamon and mash together.
  5. Start adding the flour a little at a time until a good consistency is achieved. Refrigerate for 20 minutes.
  6. Preheat oven to 350 degrees F. Line a baking sheet with parchment or silicone baking sheet.
  7. Form the sweet potato mixture into 8 patties.
  8. Bake on the prepared baking sheet for 20 minutes, flip and bake for an additional 20 minutes.
  9. Serve (I like mine on a bun with sweet onion and maybe a homemade bbq sauce.
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