It can be challenging when searching for that right veggie burger. There are very few in stores that have only wholesome ingredients. And often times, they just don't taste that great. Agree? I have come to realize that the best place to enjoy a veggie burger is right in my own kitchen. Knowing the exact ingredients in the burgers is a comforting feeling.
When describing my two sons' eating preferences, I would definitely say they are meat eaters to the core. So imagine the challenge I faced as I tried to create a veggie burger even they would enjoy. The ever so popular sweet potato would most certainly be one of my main ingredients as they are a family favorite. By adding in some cannellini beans, we know we are getting a good balance between carbohydrates and protein. Cannellini beans are also a low glycemic bean making it a great choice for those with diabetes. A bonus on top of all of that is the quinoa included in the recipe. Again, another good quality protein that is low on the glycemic index chart.
So how good are they? Well, my boys love them! I usually double the batch and freeze some left overs for a quick lunch or dinner option. There are no complaints around here. This recipe makes 4-6 burgers, depending on how big you want them. I recommend making them on the smaller side mainly because they are a delicate patty when cooking. You want to carefully flip them over or they may not make the transfer gracefully. The smaller in size, the easier the flip.
We enjoy these sweet potato burgers with some Avocado Cream. Since my family is not exclusively gluten-free, we used Dave's Killer Bread buns known as Million Dollar Buns. My boys LOVE these! I love knowing they are organic and free of any GMO's. If you need to stay away from gluten, I would recommend New Cascadia Buns or Happy Camper Wild Buns.
1 large or 2 small sweet potatoes (you want a total of 1 1/2 cups cooked)
1 can cannellini beans, rinsed and drained
1 Tbs coconut flour
1 large egg
1 Tbs lemon zest
1 shallot, minced
1 tsp sea salt
1 tsp fresh ground pepper
1 tsp onion powder
1/4 tsp ground cumin
1/2 tsp paprika
1/2 tsp dried oregano
2 Tbs coconut oil (for frying pan)
1 cup cooked quinoa
We enjoy these burgers with my Avocado Cream recipe. Additional suggestions are lettuce, tomato, onions, avocado, and sliced bell peppers.
1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper. Scrub sweet potatoes, rub the skins with ghee or grass-fed butter, sprinkle with sea salt and pepper, and pierce them with a fork a couple of times. Cook for about 35-40 minutes, or until tender.
2. While the potatoes are cooking, prep the rest of your ingredients. You can cook the quinoa in advance to save time. Once the potatoes are done, allow them to cool and then peel the skin off.
3. Place all of your ingredients in your food processor, except for the cooked quinoa. Pulse until thoroughly combined but do not over process as you still want to maintain some texture. Place the sweet potato mixture in a bowl and gently fold in the cooked quinoa. Allow the mixture to sit for about 10 minutes so the ingredients can fully incorporate.
4. At this point, you will heat your pan with the coconut oil over medium-high heat. The mixture may still be challenging to work with. I divide the mixture into 4-6 balls and form the patties while they are on the frying pan. Use a small silicone spatula to help you with that. Turn the heat down to medium and cook the patties for about 5 minutes. Gently flip them over. Remember, they are still delicate so use caution. Cook for another 5 minutes, or until the patties have reached a nice golden brown color.
5. Serve on the buns of your choice or a bed of lettuce. Top with the Avocado Cream Sauce or whatever condiments you choose and top with your favorite veggies.