SWEET POTATO BURGERS

sweet potato burgers

ANOTHER GREAT MEAL FOR FRIDAYS IN LENT!

Sweet potato burgers

  • 2 cups mashed sweet potato (~2 large sweet potatoes – organic when possible)
  • 1 (15oz) can black beans, rinsed and well drained
  • 1 cup cooked brown rice (or sub cooked quinoa with varied results)
  • 1 pkt onion soup mix
  • 1/4 cup salted sunflower seed kernels
  • 1 Tbsp ground cumin
  • 1 Tbsp chili powder
  • 1Tbsp garlic
  • 1 egg
  • 1/2 cup all purpose baking mix (Bisquick)

 

Instructions

  1. Cut sweet potatoes into cubes and place in large microwave safe mixing bowl.  Add hot water to cover and microwave on HIGH 10-15 minutes.  Drain and mash.
  2. While potatoes are cooking, cook rice or quinoa per instructions
  3. Add black beans to the mixing bowl and mash half of them for texture. Add 1 cup rice, onion soup, sunflower seeds and spices. Add garlic and eggs.  Mix to combine. Add baking mix a little at a time – consistency should be thick and moldable.
  4. Form into burgers 1/4 to 1/2 inch thick to fit the size of your rolls.
  5. Preheat George Forman Grill and coat with non-stick cooking spray.  Using the George Forman Grill cuts cooking time in half but you can use your outdoor grill, skillet or oven to cook as well.
  6. Grill 8 minutes.
  7. Serve on Ciabatta or whole wheat rolls with slices of onion, lettuce and tomato.  My husband usually likes a slice of cheese on top as well and loads of ketchup!
  8. Extra burgers can be frozen for later use.

WE HAD OURS WITH A FRESH SALAD AND SOME HOMEMADE STEAK FRIES!

**THIS RECIPE MADE SEVEN HUGE 5″ ROUND AND  1/2″ THICK BURGERS SO I DID FREEZE SEVERAL FOR LATER USE.  I MIGHT HALF THE RECIPE NEXT TIME AND HOPEFULLY MAKE ABOUT 4 SLIGHTLY SMALLER BURGERS.

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