So maybe the latest Mad Cow Disease scare has got you re-thinking your burger of choice. Hey, switching to a veggie burger can't hurt -- it's not like you can ever be in danger of eating too many vegetables -- and so far, no cases of Mad Carrots have been reported.
Of course, if your veggie burger experiences are limited to the pre-made frozen patties (hmm, maybe MORE ketchup will disguise that cardboard-esque taste!), Mad Cow might seem worth the risk.
Never fear! Sweet potatoes and avocados are here!
Vegetarian burgers can be absolutely incredible when you make them from scratch, and this recipe is super easy, too.
Where's the beef? Who cares?
Sweet Potato Veggie Burgers
makes 7-8 large patties
1 large sweet potato, baked/peeled/mashed (about 2 cups)
2 cans cannellini white beans, drained
2 tsp maple or agave syrup
2 Tbsp tahini
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
Toppings: avocado, Dijon mustard, grain buns, romaine, onion, olive oil, pepper
1. Bake sweet potato. Peel and place in large mixing bowl.
2. Add drained beans to mixing bowl. Mash beans and potato together with syrup.
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.
Image via Jennifer/Flickr