I knew we would love these burgers when I read the recipe and I was positively correct. I started by baking a sweet potato and when done, I mashed it with a can of white cannellini beans and then added some seasonings and whole wheat flour to bind the mixture together. I formed the mixture into patties and dredged them in panko breadcrumbs. The panko crumbed patties were sauteed in grapeseed oil on both sides until golden and crispy. The panko gave a nice crunch to the outside while the potatoes and white beans provided a wonderful creaminess to the inside. These were served on a whole grain bun and topped with romaine, sliced avocado and Vegenaise (vegan mayonnaise). I actually made 4 of these; we ate 2 and I froze 2 so we could have them for lunch next Thursday. I really looking forward to next Thursday's lunch.
Sweet Potato Burgers (Serves 4)
1 can white cannellini beans, rinsed and drained
1 medium sweet potato, baked and peeled
1 tablespoon tahini
1 teaspoon maple syrup
1/2 teaspoon Cajun seasoning (or your favorite spice)
1 1/2 tablespoon whole wheat flour
Pinch of cayenne pepper
1/4 teaspoon black pepper
Salt to taste
plentiful Panko crumbs
grapeseed oil (for pan)
Whole Grain Buns
Romaine lettuce leaves
Place sweet potato (baked and peeled) in large mixing bowl; add drained beans to mixing bowl; mash beans and potato together.
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 the mixture if needed.
Heat 1 tablespoon grapeseed oil in a pan over high heat.
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 can bake instead, but use less Panko.
Transfer cooked patties to paper towel; cool for a few minutes.
Serve on toasted bun with lots of toppings.
Adapted from Meatout Mondays