SOUTHWEST (SWEET POTATO) VEGGIE BURGER
Steps:
- To make the burgers: Preheat your oven to 400 degrees and line a small baking sheet with tinfoil. Spray with cooking spray. Poke the potatoes all over with a fork and bake on the prepared baking tray until fork tender and soft, about 45 â" 50 mins. Let cool. In a large bowl, mash up the baked sweet potato and the white beans with a fork. Leave the beans a little bit chunky to add some texture. Stir in the cornmeal, garlic, paprika, cumin, chile powder, salt and pepper. Refrigerate the mixture for at least 30 minute to make it easier to form. While the mixture cools, prep all the veggies and heat 2 tsp of olive oil in a large pan over medium/high heat. Cook the sliced red pepper and onion until browned, about 3-4 minutes. Transfer to a bowl and cover to keep warm. To make the patties: Pour 1 Tbsp of Panko onto a small plate. Take ½ cup of the potato mixture and form a patty (it is a little messy!) and press down onto the panko to cover the bottom. Once the bottom is covered, slide the patty off the plate onto a separate large plate. Repeat with the remaining 3 burgers and then sprinkle the remaining ¼ cup of Panko over the formed burgers, pressing gently to adhere it. Heat 2 Tbsp of Olive oil into the same large pan over medium heat. Using a pancake flipper, gently lift each burger off the plate and into the pan, use the sides of the flipper to gently reform if any patties lose their shape. Cook until golden brown, about 6-8 minutes. Do not flip until the burger easily releases from the pan. Once golden, flip and cook and additional 6-8 minutes on the other side. The inside of the burgers stays very soft and moist with a crispy exterior. Once cooked, transfer each burger to a bun and top with lettuce, avocado slices, sautéed red pepper and onion, corn kernels and cilantro. Serve immediately.
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- SHRED THE POTATO: Using a hand held cheese grater, grate the potato using the small holes. If prepping at home, you can also do this using a grater attachment in your food processor.
- CREATE A DOUGH: Once the potato is grated, place in a bowl or on a large plate and add the beans. Using the back of a fork, mash the beans and incorporate the grated sweet potato. Once you have a fairly smooth dough, mix in the egg and spices. If prepping at home, this can be done in your food processor as well. Mix in the panko (do this with a spoon, instead of using your food processor), and allow the mixture to sit for about 10 minutes.
- FORM THE PATTIES: To form patties, take 1/4 of the mixture and form a ball, squeezing it all together with your hands. Then, flatten the ball into a patty about 3/4 inch thick. Set aside and repeat with the rest of the mixture to form 4 patties total.
- COOK THE BURGERS: These can be cooked on a grill or in a skillet, but we vastly prefer the skillet method. Heat 1 tablespoon oil in a skillet over medium heat. Once the oil is hot, add the patties and cook 4-5 minutes on each side, until the outsides are crispy and the insides are cooked through but still slightly tender. Alternatively, you can cook them directly on your grill by brushing a bit of oil over each side to prevent sticking, though we do find that patties cooked this way are a little drier (but they do get that great campfire-smoked flavor!)
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- Preheat your oven to 400 degrees and line a small baking sheet with tinfoil. Spray with cooking spray.
- Poke the potatoes all over with a fork and bake on the prepared baking tray until fork tender and soft, about 45 – 50 mins. Let cool.
- In a large bowl, mash up the baked sweet potato and the white beans with a fork. Leave the beans a little bit chunky to add some texture.
- Stir in the cornmeal, garlic, paprika, cumin, chili powder, salt, and pepper. Refrigerate the mixture for at least 30 minutes to make it easier to form.
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