I am so excited to share this recipe for yet another veggie burger with you today! I try not to eat too much meat mainly because I saw the movie Food Inc and it completely grossed me out because it talked about about where our meat comes from. So after I nearly gagged while watching it I decided to try to eat organic local meat when I can. I actually really enjoy not eating too much meat because it keeps my food budget down and I am able to become inventive with the veggies and beans that I use. Oh, and did I mention I love pasta???? So it makes it pretty easy to not eat meat.
Ok enough about me. I got this burger idea from a recipe I found on How Sweet It Is and decided it was time to conquer a new veggie burger. I used garbanzos for this recipe, but you can really sub any beans you like. The recipe I followed used cannellini beans. You can easily make these burgers without beans, but you loose a ton of fiber when you omit them. Plus you can’t even taste them so this is perfect for sneaking your kiddos some veggies.
And because I love you guys so much I would leave you with a few suggestions to help you in your veggie burger making. First, it is really easy to make these in a food processor. It eliminates chopping and gives the burgers a good consistency. Secondly, make these a night or two before you need them. If you form them into patties ahead of time and put them in the fridge they are less likely to break when you cook them in the pan. Lastly, if you like roasted garlic don’t miss the roasted garlic crema. It is nothing short of amazingness. I have been using it as a dip for veggies or even just eating it out of the container with my finger. How completely unsanitary.And that’s all she wrote. Challenge yourself. Try to think of different veggie burger combinations and I bet you and your family will love them!
Spicy Sweet Potato Burgers with Roasted Garlic Crema
Ingredients:
2 sweet potatoes
1 egg
1/2 cup panko breadcrumbs
1 can garbanzo beans
1 jalapeno, chopped
4 ham burger rolls
1 cup Greek yogurt
1 head of garlic ( to roast)
1 avocado slices for topping
1 tsp chilli powder
Directions:
Roast garlic by cutting off the top of the head and wrap in aluminum foil and roast in the oven on 300 F for an hour ( or until garlic is tender.)
Pierce potatoes (I used 2 large) all over with a fork and place on a paper towel, setting in the microwave. Microwave for 5 minutes, then flip and cook for 5 minutes more. Remove, slice in half and let cool until you can scoop out the flesh.
In a food processor, pulse beans until they are chopped. Add in sweet potato and pulse until both are blended, then add chili powder, salt and pepper, egg, panko and flour. Mix together until combined. Form into patties ( yields 4-5) and then coat in panko. Then put on a baking sheet and refrigerate overnight.
For crema, combineyogurt with 2 bulbs (squeezed out) of roasted garlic cloves in the food processor. Process until smooth then set aside until ready to use.
Heat a large skillet over medium heat and add 2 tablespoons olive oil. Once side is browned ( 3-4 minutes ) flip. Add more oil if needed (this really helps cook them) and flip burgers very gently. Cook for another 3 minutes. Toast buns if desired.Then assemble burgers with your toppings of choice!