Sweet Potato Burgers
My Sweet Potato Burgers are so flavorful and satisfying that you won't miss the meat.
Equipment
- 1 saute pan 12-inch non-stick
- 6 pieces of parchment paper
- 1 paring knife
- 1 mixing bowl Large
- 1 chef's knife
- 1 cutting board
- 1 rimmed baking sheet pan
- 1 pencil
- 1 salad spinner
Ingredients
Ingredients for the Sweet Potato Burgers:
- 6 gluten-free whole-grain flatbreads (traced and cut into hinged flatbreads)
- 3 sweet potatoes Medium size
- 2 15-ounce cans Cannellini beans Drained and rinsed
- 1 large egg Beaten
- 1/4 cup organic baby apple purée
- 1/4 cup Italian flat-leaf parsley Finely chopped
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp corriander
- 1/2 tsp ground cinnamon
- 1/2 tsp granulated sugar
- 1 tsp kosher salt
- 1/2 tsp black pepper Freshly-ground
- 1/4 cup flour Gluten-free
- 2 cups gluten-free bread crumbs (this amount may vary slightly)
- 1/2 cup Parmesan cheese Freshly-grated
- 3 tbsps olive oil Divided
- 3 tbsps butter Unsalted and divided
Instructions
- Preheat oven to 400°F.Line a baking sheet with aluminum foil. Place the 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.Instructions for making the Flatbread:While the sweet potatoes are baking, prepare the gluten-free hinged flatbreads using the store-bought hinged flatbread as a pattern. Prepare a total of six.I wanted to use a flatbread as a vessel for these burgers. I wasn't able to find this particular hinged-brand in a gluten-free variety, but they do offer gluten-free flatbreads. I'd previously bought a package of these hinged flatbreads to try because they're great for burgers and sandwiches.I used one of the hinged flatbreads as a pattern, turning the regular whole-grain flatbreads into hinged-style flatbreads. I used a piece of parchment paper to trace the outline of the hinged flatbread. I laid it over the gluten-free flatbread and cut it out using a paring knife. Now I have a slice of gluten-free hinged bread. In time, they may offer this type of bread in a gluten-free variety. You could use a leaf of Bibb (Boston) lettuce as a vessel, too!Instructions for the Pesto Mayonnaise: In a small mixing bowl, add 1/2 cup of good mayonnaise and 2 heaping tablespoons of fresh basil pesto, stir to combine. Refrigerate until needed.Instructions for the Sweet Potato Burgers:When the potatoes are cool enough to handle, cut them in half and scoop out the flesh into a large mixing bowl. Using a potato masher, mash the sweet potatoes with the Cannellini beans. It's fine if the beans are not fully mashed into the potatoes. This gives the burgers great texture.Add a beaten egg, apple purée, chili powder, ground coriander, granulated sugar, ground cinnamon, ground cumin, gluten-free flour, gluten-free bread crumbs, freshly grated Parmesan cheese, chopped flat-leaf Italian parsley, kosher salt, and fresh-ground black pepper. Mix until fully combined. You want the sweet potato mixture to have the consistency of ground meat.In a large sauté pan over medium heat, heat 1 tablespoon each of butter and olive oil together. Add the patties to the pan two at a time. Cook until golden brown and caramelized, about 4-5 minutes per side. Transfer the cooked patties to a plate lined with a paper towel to drain. Repeat the process until all 6 patties are cooked.Spread 1 tablespoon of the Basil Pesto Mayonnaise on both sides of the flatbread. Add a Sweet Potato Burger and a few baby arugula leaves, and top with seasoned slices of avocado. Finish by wrapping the burgers in parchment paper.There you have it, my Sweet Potato Burgers.
Notes
1) Take advantage of fresh store-bought basil pesto in the refrigerated section of the grocery store.
2) Transfer the sweet potato mixture to the refrigerator for 30 minutes to firm up before making the patties. Divide the sweet potato mixture into six equal portions and form into patties.
3) Transfer the cooked patties to a plate and cover tightly with foil to keep warm while you finish cooking the remaining patties. You can also refrigerate the uncooked patties. Place them on a plate tightly wrapped in plastic wrap until you're ready to cook them.4) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
