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Sweet Potato Veggie Burgers



makes 7-8 large patties

2 cans cannellini white beans, drained
1 large sweet potato, baked/peeled/mashed (about 2 cups)
2 Tbsp tahini
2 tsp maple or agave syrup
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

burgers: avocado, Dijon mustard, grain buns, romaine, onion, olive oil, pepper

Directions:

1. Bake sweet potato. Peel, place in large mixing bowl.
2. Add drained beans to mixing bowl. Mash beans and potato together.
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.

Note: yes this patty does fall kind of apart as you eat it. But that is OK because it tastes yummy. 

Spinach Burgers

Ingredients:

1 bag of thawed and well drained chopped spinach

2 egg whites

1 whole egg

1/4 c diced onion

1/2 c shredded cheese

1/2 c bread crumbs

1 tsp red pepper flakes

1 tsp salt

1/2 tsp garlic powder

 

Directions:

  • Mix ingredients in a bowl
  • Form into burger-sized patties (or you can do spinach balls)
  • Heat a non stick skillet over med-high. Spray with a bit of cooking spray
  • Cook for 4-6 minutes each side
  • Serve on your choice of bread product, or eat them “naked”.

 

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