Sweet Potato and Avocado Veggie Burgers

Not all burgers are unhealthy.

You just need to know what to put in between those two bread buns. (Then again, some burgers don’t even have bread!)

There’s a whole variety of stuff you can choose to make. Today’s feature has got sweet potato and kidney beans for the burger patties. The original recipe is vegan, but I did add an egg in mine and if I’m not wrong vegans don’t take eggs. So it’s not vegan anymore! But in true Ely style, it’s been given a twist.

Together with some fresh vegetables on the side, I think I felt pretty good eating this burger. Thanks to the potato it’s slightly sweet, which is a tad deviant from the usual savoury taste.

If you’re big on meat, though, this might not be so much fitting for your palate.

On a side note, if you find these burgers too “dry”, I’ve discovered it’s great to use the egg-avocado mixture I made previously for the Deviled Avocado Eggs as a spread. Goes really well together!

Surely it wouldn’t kill to have a healthy meal every once in a while, hey? 🙂

Sweet Potato and Avocado Veggie Burgers

Adapted from Kathy Patalsky’s recipe

Yield: 7-8 palm-sized patties

For the Patties

  • 1 can kidney beans
  • 1 large sweet potato, baked and peeled (I used 2 medium-sized ones)
  • 2 tbsp tahini (I didn’t have any with me so I left it out, but I should think it’d be nice to add some in!)
  • 2 tsp maple syrup
  • 1 tsp Cajun seasoning
  • 1/4 cup wholewheat flour
  • Whatever else you might have on hand for seasoning
  • Bread crumbs

For the Burgers

  • Burger buns
  • 1 whole ripe avocado
  • Dijonnaise mustard
  • Romaine lettuce
  • Onion
  • Ground black pepper

Directions

To make the Patties

1. Bake the sweet potatoes. Peel and place in a large mixing bowl.

2. Add drained kidney beans into the mixing bowl. Mash the beans and potato together.

3. Add the tahini, maple syrup, Cajun seasoning, wholewheat flour and whatever else you have for seasoning into the mixture. Mix well. The mixture will be quite soft and moist.

4. Add in an egg and mix well. Using your hands, form palm-sized patties.

My hands are small so the patties might be a bit too small here!

5. Coat the patties generously with bread crumbs. Place 3 to 4 patties onto a skillet and pan fry, flipping them occasionally. Cook until the patties are golden brown on both sides.

6. Transfer cooked patties onto a plate and let them cool. Repeat for the remaining patties.

Golden brown sweet potato and kidney bean patties.

To assemble the Burgers

1. Halve the avocado lengthwise and remove the seed. Thinly slice the avocado and remove the skin.

2. Thinly slice the onion.

3. Place patty onto burger bun base and pile on with Dijonnaise mustard, onion, lettuce and whatever else you might have (preferably vegetables or seasoning). Place avocado slices on top, finish off with some ground black pepper.

At dinner. Halfway into the chow-down.

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