Saturday, July 13, 2013

Crispy Sweet Potato Burgers

Do you ever go out to eat and find yourself wondering mid-meal "How did they make this?!? It's soooooo good!"

My family, best friend and I ate at a new, local restaurant called Blowfish Bar & Grill Sunday for dinner. I ordered a chipotle black bean veggie burger because I wasn't in the mood for beef or chicken. I wasn't expecting much, given the chewy, too-moist texture of some meatless patties.

Needless to say, I was pleasantly surprised when I bit into the perfectly crispy, smoky burger, which was served on a rustic whole-wheat bun and simply topped with lettuce, tomato and red onion.

After that bite, I was hooked. I knew it was only a matter of time before I took to Pinterest to find a similar veggie burger to make at home. I found the following recipe Wednesday at Sunny Side Up and hoped for the best while preparing the burgers for dinner.

Crispy Sweet Potato Burgers 


Recipe Slightly Adapted from Sunny Side Up 


 

These lightly pan-fried patties definitely delivered a crunch factor thanks to an outer layer of Publix Nutty Nuggets cereal. I won't pay for ridiculously expensive whole-wheat bread crumbs, and I'm too lazy to make my own. This cereal, which is the generic version of Grape Nuts and costs about $2.50 per box, always comes to my rescue.


In addition to swapping the bread crumbs, I substituted chickpeas for the cannellini beans, creole seasoning for the Cajun seasoning, and maple syrup for the honey. I also added a few dashes of cayenne pepper and black pepper for an extra oomph.


As you can see, I topped my burger with salsa and guacamole and ate it on top of a salad, which included romaine lettuce, broccoli slaw, diced green pepper, diced red onion and one slice of provolone cheese. I also mixed in two tablespoons yogurt ranch dressing and one teaspoon whole grain mustard after photographing this picture.



The recipe yields five good-sized burgers that come in at about 220 calories each.

I plan to make a batch to freeze for no-fuss meals and can't wait to try some patties as open-faced burgers or as a topping for my Apple Cheddar Grape Salad. The burgers aren't overly spicy, so I think they would taste good when paired with a sweeter dish such as this salad.

Crispy Sweet Potato Burgers


Recipe Slightly Adapted from Sunny Side Up 



Makes five good-sized patties


Difficulty: Easy


Total preparation and cook time: 24 minutes

 

Ingredients:

  • One large sweet potato
  • One can garbanzo beans, drained and rinsed
  • Two teaspoons creole seasoning 
  • One teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • Two teaspoons maple syrup
  • One egg, whisked
  • 1/4 cup whole-wheat flour
  • 3/4 cup Grape Nuts cereal (or similar generic brand)
  • Olive oil (for frying)

Steps:

  1. Poke a few holes in the potato with a fork and cover with plastic wrap. Place on microwave-safe plate and heat on high for four minutes or until soft.
  2. While potato is cooling, mash beans with a fork in a large bowl. Add spices, syrup, whisked egg. Stir.
  3. Cut sweet potato into four or five sections. Add to bean mixture. Stir and mash until everything is well-combined.
  4. Add the whole-wheat flour and stir again.
  5. Heat one teaspoon oil in a large skillet on medium heat.
  6. Pour cereal in a second large bowl. Form patties from the bean and potato mixture. Press each patty into the cereal bowl, turning once to coat both sides. Set aside.
  7. Place three to four patties in the skillet. Cook each side for about seven minutes or until cereal crumbs are golden brown. 
  8. Set cooked patties aside. Add one teaspoon oil to the pan and cook remaining patties.
  9. Eat!

Question:

  1. Do you have a go-to veggie burger recipe? If so, please share! Links are always welcome. :)
     

Related HGG Posts:


Southwest Pumpkin Burgers

 

Turkey Burger Spaghetti Bowl




Chili Lime Chicken Burger Salad



2 comments:

  1. Nice recipe for the sweet potatoes that are making a comeback in my garden. I'll make it vegan with EnerG Egg Replacer and Daiya cheeses and the Southwest Louisiana touch with Tony Chachere's seasoning.

    ReplyDelete
    Replies
    1. Thanks! You could also use a flax egg and nutritional yeast to make it "cheesy." The seasoning sounds good too. :)

      Delete