Sweet Potato Pecan Burgers Recipes

MAPLE SWEETPOTATO PECAN BURGERS

Steps:

• Preheat oven to 400° Pierce sweetpotatoes and microwave together until soft, 4 to 6 minutes. Mash firmly into measuring cups to make 2 cups; transfer to a medium mixing bowl.
• Meanwhile, in a small saucepan, bring 3/4 cup water and the quinoa to a boil. Reduce to a low simmer and cover, until the water is nearly absorbed and the quinoa appears transparent, about 8 to 10 minutes. Remove quinoa from the stove; allow to sit, covered, for 5 minutes.
• In a separate saucepan, melt 1 tablespoon of the butter. Stir in 1 tablespoon of maple syrup and the cayenne pepper. Add mixture to the mashed sweetpotatoes along with the kale, cooked quinoa, pecans and 1/2 teaspoon salt; mix well.
• Form the mixture into four patties; place on a well-oiled baking sheet. Bake for 35 minutes, turning once at the halfway point.
• When the burgers have around 15 minutes left to bake, make the onion topping. In a small skillet over medium heat, melt the remaining 1 tablespoon butter. Add the onion; sprinkle with salt and fresh ground black pepper to taste. Cook and stir for 12 minutes. Reduce heat to low; add remaining 1 tablespoon of maple syrup. Cook and stir until onions are slightly brown, about 3 more minutes; remove from heat.
• Transfer burgers to buns and top each with onion mixture.

SWEET POTATO BLACK BEAN BURGERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Poke a few holes into sweet potato with a fork; place on a greased baking sheet.
• Bake in the preheated oven until sweet potato can be easily pierced with a fork, 35 to 45 minutes. Remove from oven and cool until easily handled. Reduce heat to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Peel sweet potato and place into a large bowl. Add black beans and mash with a whisk or fork. Add oats, onions, Dijon mustard, cumin, ginger, salt, and cinnamon and mix until well combined. Shape mixture into 6 patties with wet hands and place onto prepared baking sheet.
• Bake in the preheated oven until cooked in the center and crisp on the outside, about 8 minutes on each side.

SWEET POTATO PECAN PATTIES

Steps:

• Wash and peel the sweet potatoes and cut into 1/2-inch cubes.
• Cover them with water in a large saucepan and bring to a boil. Reduce the heat and simmer for 15 minutes or until somewhat tender, then drain.
• Coat a large nonstick skillet/frying pan with cooking spray and heat over medium-high heat.
• Add chopped onion and garlic to the pan, sautee 5 minutes or until tender.
• Place sweet potato, chopped onion mixture, oats, and spices in a food processor and pulse until smooth.
• Place the mixture into a large bowl and stir in the pecans. Divide into 6 equal portions, shaping each inch a 1/2-inch thick patty.
• Wipe the frying pan dry with a paper towel. Heat 1 1/2 teaspoons oil over medium-high heat.
• Add 3 patties to the pan, cook 4 minutes or until browned. Carefully turn the patties over and cook the other side for 3 minutes or until browned.
• Repeat with the remaining oil and uncooked patties.

SWEET POTATO VEGGIE BURGERS

Steps:

• Heat oven to 400°F Line a rimmed baking sheet with foil. Place beans in large bowl; mash well with a fork or potato masher. Stir in potatoes, egg, 3/4 cup bread crumbs, Cajun seasoning, sesame seeds, salt and pepper. Form mixture into 4 patties.
• Place remaining ½ cup bread crumbs in a shallow dish; carefully coat veggie patties. Place on prepared baking sheet; drizzle with oil.
• Bake 20 minutes, until crisp and lightly browned.
• Serving Ideas: •Serve burgers on soft wheat or sesame buns with sliced avocado, crisp Romaine leaves, and thinly sliced red onion. •Make open face sandwiches on thick slices of grainy bread, topped with sliced Muenster or Havarti cheese. •Place burger as a salad topper on a bed of leafy greens with tomato wedges and a tangy lemon vinaigrette dressing.

SWEET POTATO-PECAN BURGERS W/CARAMELIZED ONIONS

Steps:

• PREPARE ONIONS:.
• Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
• Add sliced onion to pan; sauté 12 minutes or until browned, stirring occasionally.
• Stir in vinegar, sugar, and 1/8 teaspoon salt; cook 30 seconds or until vinegar is absorbed.
• Remove onion mixture from pan; keep warm.
• Wipe pan dry with a paper towel.
• PREPARE THE BURGERS:.
• Place potato in a large saucepan; cover with water.
• Bring to a boil.
• Reduce heat, and simmer 15 minutes or until tender; drain.
• Heat large nonstick skillet over medium-high heat.
• Coat pan with cooking spray.
• Add chopped onion and garlic to pan; sauté 5 minutes or until tender.
• Place potato, chopped onion mixture, oats, cumin, 3/4 teaspoon salt, and pepper in a food processor; process until smooth.
• Place potato mixture in a large bowl; stir in nuts.
• Divide potato mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
• Wipe pan dry with a paper towel.
• Heat 1 1/2 teaspoons oil in pan over medium-high heat.
• Add 3 patties to pan; cook 4 minutes or until browned.
• Carefully (if not they'll fall apart) turn patties over; cook 3 minutes or until browned.
• Remove from pan; keep warm.
• Repeat procedure with remaining 1 1/2 teaspoons oil and 3 patties.
• Place lettuce leaves and patties on bottom halves of buns; top each patty with 1 tablespoon chili sauce, about 3 tablespoons onion, and top halves of buns.
• Yum!