Hi. I made burgers. See?
These “burgers” are not only vegan, but they’re also sweet. Confused or surprised? I hope so! And no, I haven’t looked at the wrong day on my calendar, I’m aware it’s still March. I’m just too excited to wait another week. Also, this means you’ll have the recipe before April 1.
Let me explain the anatomy of each burger: it’s a banana baked oatmeal “bun” filled with a sweet potato and chocolate “patty” and cherry jelly/jam “ketchup”.
The idea for this oatmeal came to me a few days ago. While studying at university, I’ve also been working as a high school debating coach, and one student asked me, “What’s your favorite type of burger?” My response was, “I don’t eat meat.” That answer was not taken so well.
Somehow my mind jumped from “burgers” to “breakfast” to “sweet oatmeal posing as burgers”. And that’s how I ended up making this recipe.
The situation also made me a little self-conscious about my own weirdness :/
These burgers require a certain amount of care when assembling them. I’ve provided reheating instructions at the end of the directions because the colder the baked oatmeals are, the easier these are to assemble. The most difficult part is slicing the baked oatmeals in half, which is undoubtedly easier if you let them cool for at least 10 minutes first. Also, make sure you cook the baked oatmeals for long enough, because they’ll be almost impossible to slice if they’re gooey inside!
I hope I’m not scaring anyone off the recipe – I’m simply trying to ensure that you take care!
Question for anyone and everyone: Do other people ever comment on your food choices? How do you take it?
- For the banana baked oatmeal “buns”:
- 1 overripe banana
- ½ teaspoon vanilla extract
- ⅛ teaspoon molasses
- ½ cup almond milk (or other milk)
- ½ teaspoon ground cinnamon
- ⅔ cup rolled oats (gluten-free if necessary)
- ½ teaspoon baking powder
- Pinch of salt
- Two pinches of sesame seeds
For the sweet potato and chocolate “patties”:
- ½ cup cooked and mashed sweet potato, cooled (preferably cold from the fridge)
- 2 teaspoons cocoa powder
- 1 tablespoon maple syrup
- 1 tablespoon almond milk (or other milk)
- ⅛ teaspoon ground cinnamon
- Pinch of allspice or mixed spice (optional)
- 1 tablespoon chopped walnuts
- 2 - 4 teaspoons cherry jelly/jam (or jelly of choice)
- Optional extras: Sliced strawberries, caramel sauce, sliced banana, etc.
- Make the banana baked oatmeal "buns": Grease two small ramekins very well. Preheat the oven to 350°F (180°C).
- In a bowl, mash the banana. Mix in the vanilla extract, molasses and almond milk. Add the cinnamon, rolled oats, baking powder and salt, and mix until well combined.
- Divide the mixture between the prepared ramekins. Sprinkle over the sesame seeds, and bake for 27 to 32 minutes. Leave to cool in the ramekins for at least 5 minutes.
- Make the sweet potato and chocolate “patties”: In a bowl, mix together the mashed sweet potato, maple syrup and almond milk. Add the cocoa powder, cinnamon and allspice and mix until well combined. Fold in the walnuts.
- Use your hands to form the mixture into two patties.
- Preheat a skillet over low heat. Spray the skilled with cooking oil spray, and then add the patties. Cook for 3 - 4 minutes each side.
- Assemble the burgers: Transfer the baked oatmeals from their ramekins to a plate or chopping board. This is easiest if you invert the ramekins onto a plate. If possible, allow them to cool for another 5 minutes.
- Carefully slice the baked oatmeals through the waist, like a burger bun. The cooler the oatmeals are, the easier this will be.
- Place the bottom halves of the baked oatmeals on a plate. Top each with a sweet potato fudge patty. Spread some jelly over each patty, and add in any optional extras. Carefully place the top halves of the baked oatmeals on top, to complete the burgers.
- To re-heat the burgers, place them on a greased baking tray (or put them back into the ramekins). Bake at 330°F (165°C) for 10 - 15 minutes (this is assuming the burgers are at room temperature or slightly warm). Enjoy!