It’s become so much easier to get Steve to have a meat-free night once a week. I’ve been really expanding recipes that don’t include meat and any even gluten. This dish hits on both those marks. These sweet potato burgers are so satisfying and flavorful the fact is, you won’t miss the meat. Topped with avocado slices, wrapped in a whole grain flat bread or just using bib lettuce as your vessel, makes no difference. This sweet potato burger is delicious.
There are some great choices for bread to use for these burgers. I will tell you that I couldn’t find this particular hinged-brand in a gluten-free variety but, they do make flat-breads available in gluten free. If you don’t care for the lettuce wrap idea for your burger, I have another idea! I used one of these hinged flat-breads as a stencil, and using a piece of parchment paper to draw the outline of the hinged-flat bread. Then I just laid it over the gluten-free flat bread, and now I have a gluten-free hinged bread. There’s always a way I always say.
These are some of the ingredients I’m using to make these delicious burgers. First, I think the best way to incorporate sweetness, and to keep these burgers moist, not dry, is to add a little apple sauce. When I go to the market, I’m looking for something as natural as possible. That’s why I choose baby’s pureed apples as an ingredient. What’s more natural than that! Ok, so here’s how I start.
Yields: 6 servings
Prep Time: 15 minutes
Inactive Prep Time: 20 minutes
Cook Time: 1 hr 15 minutes
Pesto Mayo Sauce
1/2 cup of good mayo
2 heaping tablespoons of fresh basil pesto
2 sliced avocados
1 tablespoon of fresh lime juice
Sprinkling of Kosher salt and black pepper
Sweet Potato Burgers
3 med-size sweet potatoes
2-15 ounce cans of drained and rinsed Cannelini beans
1 beaten egg
1/4 cup of apple puree
1/4 cup of chopped flat leaf Italian parsley
1/2 cup of Arugula leaves (to top burgers)
1 tablespoon of chili powder
1 teaspoon of ground cumin
1 teaspoon of Kosher salt
1/2 teaspoon of black pepper
1/4 cup of gluten-free flour
2 cups of gluten-free bread crumbs
1/2 cup of freshly grated Parmesan cheese
2 tablespoons of olive oil
2 tablespoons of unsalted butter
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Set the sweet cleaned and dried sweet potatoes on the baking sheet. Prick the potatoes with a fork to release steam, and bake until soft, about 1 hour. Remove from the oven and let cool.
For the basil mayo, take a 1/2 a cup of good mayo and mix with 2 heaping tablespoons of basil pesto. Stir to combine. You can make your own pesto or buy the basil pesto in the refrigerated section of the grocery store.
When cool enough to handle, halve the potatoes and scoop out the flesh into a large bowl. Using a potato masher, mash the sweet potatoes together with the Cannelini beans. It’s fine if the beans are not fully mashed into the potatoes. This gives the burgers great texture. Add in the egg, apple puree, chili powder, ground cumin, gluten-free flour, gluten-free bread crumbs, grated Parmesan cheese, chopped flat leaf Italian parsley, Kosher salt, and black pepper. Mix together until fully combined. For the sweet potato mixture into 6 patties.
In a large skillet, on med heat, heat the butter and olive oil together. Add the patties to the skillet in batches. I cook 2 at a time. Cook until brown and crispy, about 4-5 minutes per side. Transfer the cooked patties to a plate line with paper towel to drain. Repeat the process until all 6 patties are cooked. If needed, add a little more olive oil and butter.
Note: To keep the cooked patties warm, place them into a preheated 200-225 degree oven until the other patties have been cooked off. You can also refrigerate the other patties. Place them on a plate tightly wrapped in plastic wrap until you’re ready to cook them off.
Serve the burgers on the flat bread with a basil pesto mayo, arugula, and slices of avocado.