Print Recipe
5 from 1 vote

Ginger Lime Edamame Sweet Potato Burgers

Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: entree
Cuisine: gluten free, tree nut free, vegan
Servings: 6 servings
Author: Gena Hamshaw


  • 1 tablespoon flax meal
  • 1 tablespoon olive oil
  • 3/4 cup frozen shelled edamame
  • 3/4 cup chopped onion about 1 small onion
  • 2 teaspoons fresh minced or grated ginger
  • 1 clove garlic minced
  • 1 large sweet potato peeled, cubed, and steamed (about 1 cup, cooked)
  • 1/3 cup quinoa flakes or quick oats
  • 2-3 tbsp lime juice to taste
  • 1/2 teaspoon salt or to taste
  • 1 small handful 1/4 cup cilantro, chopped
  • Black pepper


  • Preheat oven to 350F. Mix the flax meal with 3 tablespoons warm water to create a flax "egg." Allow it to thicken while you get the other ingredients ready.
  • Add the oil to a large skillet or sauté pan. Add the onion, edamame, and ginger. Cook, stirring often, for 5 minutes, or until the onion is clear. Add the garlic and continue cooking for 1 more minute.
  • Place the onion, edamame, ginger and garlic in a food processor fitted with the S blade. Add the sweet potato, quinoa flakes or quick oats, lime juice, salt, cilantro, and flax egg into the processor. Pulse until the mixture is evenly mixed and broken down, but some texture remains. Add a few tablespoons of water if it's overly dry or thick. Season mixture to taste with black pepper.
  • Shape mixture into 6 patties. Place them onto a parchment or foil lined baking sheet. Bake for 30 minutes, flipping once halfway through, or until the burgers are crispy on the outside. Serve with fixings of choice!