Sweet Potato Veggie Burger

Thank you to my dear friend Casey Ream who shared this recipe with me. I took the recipe and modified it some. I love this because it’s healthy, filling, and you can save the leftovers for another meal.

Sweet Potato Burger Ingredients:

1 can cannellini white beans, drained
1 large sweet potato, baked/peeled/mashed
1 Tablespoon tahini paste or hummus (recipe below)
1 teaspoon maple or agave syrup
1 teaspoon lemon pepper seasoning
1 Avocado
Optional: Lettuce, red onions, Dijon Mustard or whole grain Dijon mustard from Trader Joe’s, Salt and pepper to taste

Grapeseed oil or safflower oil for frying 

Tahini Sauce Ingredients:

½ cup Tahini paste (ground sesame 100%) – Tahina

2 tablespoons of lemon juice

2 small garlic cloves, minced

2 tablespoons of water, or more as needed to make the sauce thinner

3/4 teaspoon of salt

½ teaspoon of white ground pepper

Directions for Tahini Paste:

Make the sauce by combing the tahini paste, lemon juice, and garlic in a bowl by stirring to combine.

Add the water a little at a time as needed to form a smooth, creamy sauce approximately the thickness of heavy cream. 

Season to taste with salt, pepper, and more lemon juice if necessary.

Refrigerate until ready to use.

Sweet Potato Burger Directions:

Take your sweet potato, clean it, rub some olive oil on it and some kosher salt, bake it for one 60-70 minutes on 350 if you like a crispy peel. Eat the peel and use the rest in your burger.

Take the inside of the potato, and place it in a large bowl with the drained beans and mash them together with lemon pepper seasoning, flour or almond meal, and any additional seasoning you may enjoy Form small skinny patty’s from the mash.

Heat 1 Tablespoon of grape seed or safflower oil in a pan over medium heat and cook the patties until browned on both sides. If the heat is too high it will burn, keep your eye on them.

In a separate pan toss in some sliced red onions and a little olive oil. Heat onions until they become blackened.

Serve and go crazy with the toppings. Enjoy!

Favorite topping choices of mine: avocado, whole grain Dijon mustard, tahini sauce, blackened onions, whole wheat bun, romaine lettuce, and pepper. You can eat the vegetable burger on top of a salad if you don’t want the carbs.

Inspired by: http://positivemed.com/2013/04/16/sweet-potato-and-onions-veggie-burgers/