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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,832.7
  • Total Fat: 28.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 4,721.1 mg
  • Total Carbs: 230.1 g
  • Dietary Fiber: 68.7 g
  • Protein: 52.7 g

View full nutritional breakdown of Easy Sweet Potato Veggie Burgers calories by ingredient
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Easy Sweet Potato Veggie Burgers

Submitted by: WIZARDCHICA

Introduction

Easy Burger. You simply take a baked sweet potato, some soft canned beans (I used cannellini white beans) add in a few accents, mash, saute and serve. You can also bake for a healthier preparation. And you could add in other whole food ingredients too like brown rice, finely chopped apple, hemp seeds - whatever! The sweet potato is such a nice binder - you can really get creative if you choose. Easy Burger. You simply take a baked sweet potato, some soft canned beans (I used cannellini white beans) add in a few accents, mash, saute and serve. You can also bake for a healthier preparation. And you could add in other whole food ingredients too like brown rice, finely chopped apple, hemp seeds - whatever! The sweet potato is such a nice binder - you can really get creative if you choose.
Number of Servings: 1

Ingredients

    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 (or another fave spice!)
    1/4 cup wheat flour
    optional: additional seasoning (whatever you have on hand - I used a few dashes cayenne, black pepper and a scoop of nutritional yeast)
    salt to taste if needed

    plentiful Panko crumbs
    safflower oil for pan

    burgers: avocado, Dijon mustard, grain buns, romaine, onion, olive oil, pepper

Directions

1. Bake sweet potato. 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.
6. Transfer cooked patties to paper towel. Cool for a few minutes.
7. Serve on toasted bun with lotsa toppings.

Note: yes this patty does fall kind of apart as you eat it. But that is OK because it tastes yummy.

Serving Size: 7-8 Large Patties

Number of Servings: 1

Recipe submitted by SparkPeople user WIZARDCHICA.






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