Sweet Potato Veggie Burgers with Avocado
No, you didn’t misread that- “sweet potato,” “avocado,” and “burger” ARE all in the same recipe. Um, YUM.
Sweet potatoes are packed with energy-extending fiber to provide a long-lasting boost. And yes, creamy avocados contain fat—but, don’t panic! The fats in avocado are good for you and rich in vitamins that make your skin shine and that keep your cells healthy. Use a whole grain bun instead of a white bread bun to provide more of those energy-revving, healthy carbs that fill you up with more energy instead of making you leave the dinner table feeling sluggish. We can’t think of a better dinner idea to end this week with a tasty bang!
Sweet Potato Veggie Burgers
(Makes 7-8 large patties)
2 cans cannellini white beans, drained
1 large sweet potato, baked/peeled/mashed (about 2 cups)
2 Tbsp tahini
2 tsp maple or agave syrup
1 tsp lemon pepper seasoning or Cajun seasoning
1/4 cup wheat flour
*Optional: additional seasoning (cayenne, black pepper, and salt to taste)
Plentiful Panko crumbs
Safflower oil for pan
Other ingredients: avocado, Dijon mustard, grain buns, romaine, onion, olive oil, pepper
1. Bake sweet potato (It can be baked in the microwave.) Peel, place in large mixing bowl.
2. Add drained beans to mixing bowl. Mash beans and potato together.
3. Mash in seasoning, flour and any additional seasoning. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour or a scoop of breadcrumbs - or dry rice to thicken the mixture if needed.
4. Heat 1 Tbsp safflower oil in a pan over high heat.
5. Form a patty from mixture and coat in Panko crumbs (thick coating). Then drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides. You could also bake. If baking, use less Panko crumbs.
6. Transfer cooked patties to paper towel. Cool for a few minutes.
7. Serve on toasted bun with toppings.