Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Sweet Potato Burgers

on January 29, 2016

2015-10-22 17.11.10

2015-10-22 17.15.18

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 to use as vessels for these burgers. I wasn’t able to find this particular hinged-brand in a gluten-free variety but, they do offer gluten-free flat breads. I used one of these hinged flat-breads as a stencil. I used 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 cut it out using a paring knife. and now I have a gluten-free hinged bread. There’s always a way. You could use a leaf of Bibb (Boston) lettuce as a vessel too!

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

Avocado Slices
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 ground corriander
1/2 teaspoon ground cinnamon
1/2 teaspoon of granulated sugar
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 (this amount may vary slightly)
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 organic baby puree, chili powder, ground corriander, granulated sugar, ground cinnamon, 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. You want the mixture to be somewhat firm. The fact that there is no meat being used, the bread crumb ratio may vary slightly. It’s important that the consistency be similar to a ground meat mixture. Form the sweet potato mixture into 6 burgers. Note:  Just like if you were making crab cakes, place the sweet potato mixture into the frig, for about 30 minutes, to firm up before making the 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.




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