Name: Buffalo Sweet Potato Veggie Burgers
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Ingredients: 2 pasture-raised eggs; 1/2 cup + 2 tablespoons mashed sweet potato (about 1 medium sweet potato); 4 cups cauliflower rice (I used frozen and just microwaved it for 30 seconds so it was softened); 3 tablespoons Tessemae’s Buffalo Ranch; 2 tablespoons Tessemae’s Mild Buffalo Sauce (optional if you like spice); 1 cup almond flour; 3 tablespoons coconut flour; 1/2 teaspoons paprika; 1/2 teaspoon garlic powder

Buffalo Sweet Potato Veggie Burgers

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Buffalo Sweet Potato Veggie Burgers made with grain-free, gluten-free and dairy-free ingredients plus they are Whole30-friendly!

Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hour 5 minutes

Yield: 7 burgers 1x

Instructions

In a large bowl, combine all of the ingredients until well combined
Line a medium baking sheet with parchment paper and use a 1/2 cup measuring cup and form the burgers
Add to the baking sheet then add the sheet to the fridge to let the burgers set for about 30 minutes (optional but I think it helps them stay!)
Preheat oven to 375 degrees and bake burgers in oven for 35-45 minutes (you can broil at the end for a minute to get crispy too!)
Enjoy with bun, toppings and condiments of your choice (I recommend this pack for some fun add-in’s)

Notes

*Store leftovers in fridge for 5 days or freeze burgers for a few months

**I haven’t tested other flours or flax egg! Please comment below if you do

Author: Rachel