Sweet Potato Burgers Recipes

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SWEET POTATO MILLET BURGERS



Sweet Potato Millet Burgers image

"Millet is a mild-flavored grain that's rich in fiber, iron and B vitamins. If you can't find it, use 1 cup cooked quinoa, brown rice or bulgur."

Provided by Melissa d'Arabian : Food Network

Time 1h30m

Yield 4 servings

Number Of Ingredients 16

1 small sweet potato (about 6 ounces), peeled and chopped into 1/2-inch pieces
Kosher salt
1/2 cup millet
1/2 cup cooked chickpeas (rinsed, if canned), smashed with a fork
3/4 cup whole-wheat breadcrumbs
1 4-ounce can chopped roasted green chiles
(preferably Hatch New Mexican chiles)
1 small shallot, very finely chopped
1 teaspoon ground cumin
1 teaspoon sweet paprika
3/4 teaspoon onion powder
1 large egg
1/4 cup cornmeal
1 to 2 tablespoons canola oil, or olive oil mister or nonstick pan spray
4 whole-wheat burger buns, lightly toasted
Favorite burger toppings, such as raw onion, tomato slices and lettuce

Steps:

  • Bring 1 1/2 cups water to a boil in a small saucepan. Add the sweet potato and 3/4 teaspoon salt, reduce the heat to medium low and cook 10 minutes. Add the millet and chickpeas, reduce the heat to low and cook, covered and stirring occasionally, until the millet is tender and absorbs all of the water, about 20 minutes (add more water, if needed). Turn off the heat and transfer the mixture to a medium bowl, letting it cool slightly.
  • Stir in 1/2 cup breadcrumbs, the chiles, shallot, cumin, paprika, onion powder and 3/4 teaspoon salt. Shape the mixture into 4 patties, pressing them so they are about 1/2 inch thick. Place the patties on a plate and refrigerate 30 minutes.
  • Lightly beat the egg in a medium bowl. In another medium bowl, stir together the remaining 1/4 cup breadcrumbs with the cornmeal. Place 1 chilled patty in the beaten egg, turning over the patty to coat the other side. Dip the patty in the cornmeal-breadcrumb mixture and sprinkle the mixture over the top of the patty, lightly pressing it on. Repeat with the remaining 3 patties.
  • Heat a large nonstick skillet over medium heat. Add half of the canola oil and the patties and cook until they are golden brown, 3 to 4 minutes. Add the remaining oil to the skillet and use a spatula to carefully flip the patties (they will be somewhat soft); cook the other side until golden brown, 3 to 4 more minutes. Serve each burger on a bun with your favorite toppings.

SWEET POTATO-BLACK BEAN BURGERS



Sweet Potato-Black Bean Burgers image

These vegan sweet potato-black bean burgers spiced with curry powder are easy to make. Blending the mixture with your hands gives you a soft, uniform texture then the outside gets crispy by cooking in a cast-iron pan. To make this recipe gluten-free too, use gluten-free oats and serve the patty in a lettuce wrap, omitting the bun.

Provided by Robin Bashinsky

Categories     Healthy Vegetarian Burger Recipes

Time 45m

Number Of Ingredients 14

2 cups grated sweet potato
½ cup old-fashioned rolled oats
1 cup no-salt-added black beans, rinsed
½ cup chopped scallions
¼ cup vegan mayonnaise
1 tablespoon no-salt-added tomato paste
1 teaspoon curry powder
⅛ teaspoon salt
1/2 cup plain unsweetened almond milk yogurt
2 tablespoons chopped fresh dill
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
4 whole-wheat hamburger buns, toasted
1 cup thinly sliced cucumber

Steps:

  • Squeeze grated sweet potato with paper towels to remove excess moisture; place in a large bowl. Pulse oats in a food processor until finely ground; add to the bowl with the sweet potatoes. Add beans, scallions, mayonnaise, tomato paste, curry powder and salt to the bowl; mash the mixture together with your hands. Shape into four 1/2-inch-thick patties. Place the patties on a plate; refrigerate for 30 minutes.
  • Stir yogurt, dill and lemon juice together in a small bowl; set aside.
  • Heat oil in a large cast-iron skillet over medium-high heat. Add the patties; cook until golden brown, about 3 minutes per side.
  • Divide the yogurt sauce evenly among top and bottom bun halves. Top each bottom bun half with a burger and cucumber slices; replace top bun halves.

Nutrition Facts : Calories 453.6 calories, Carbohydrate 54.2 g, Fat 22.2 g, Fiber 8.9 g, Protein 11.5 g, SaturatedFat 2.7 g, Sodium 432.4 mg, Sugar 8.8 g

SWEET POTATO BLACK BEAN BURGERS



Sweet Potato Black Bean Burgers image

A vegetarian friend shared this recipe with our family. A hit! Serve with the toppings of your choice, like baby spinach or romaine lettuce, ketchup, mustard, avocado, red onion, and tomato slices.

Provided by ESPANA1

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 1h16m

Yield 6

Number Of Ingredients 10

1 large sweet potato
1 cooking spray
2 (15 ounce) cans black beans, rinsed and drained
½ cup quick cooking oats
¼ cup chopped onion
1 tablespoon Dijon mustard
1 teaspoon ground cumin
¼ teaspoon freshly grated ginger
¼ teaspoon salt
1 pinch ground cinnamon

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Poke a few holes into sweet potato with a fork; place on a greased baking sheet.
  • Bake in the preheated oven until sweet potato can be easily pierced with a fork, 35 to 45 minutes. Remove from oven and cool until easily handled. Reduce heat to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
  • Peel sweet potato and place into a large bowl. Add black beans and mash with a whisk or fork. Add oats, onions, Dijon mustard, cumin, ginger, salt, and cinnamon and mix until well combined. Shape mixture into 6 patties with wet hands and place onto prepared baking sheet.
  • Bake in the preheated oven until cooked in the center and crisp on the outside, about 8 minutes on each side.

Nutrition Facts : Calories 227.1 calories, Carbohydrate 44.7 g, Fat 1 g, Fiber 13 g, Protein 10.8 g, SaturatedFat 0.2 g, Sodium 746.3 mg, Sugar 3.5 g

NORTH AFRICAN SWEET POTATO BURGERS



North African Sweet Potato Burgers image

These are amazing! I made a bunch and froze them instead of going to the store and buying pre-made frozen burgers. Really great with pickles and hummus on a sandwich.

Provided by Megan

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 1h

Yield 8

Number Of Ingredients 10

1 ½ teaspoons vegetable oil, or as needed
2 cups cooked and mashed sweet potatoes
1 cup quick cooking oats
¾ cup chopped onion
½ cup chopped peanuts
½ cup chopped cilantro
2 tablespoons minced fresh ginger
2 cloves garlic, minced
1 ½ teaspoons cumin
1 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking sheet with vegetable oil.
  • Place sweet potatoes, oats, onion, peanuts, cilantro, ginger, garlic, cumin, and salt in a bowl. Mix until fully combined. Form mixture into patties; arrange onto the prepared baking sheet.
  • Bake in the preheated oven until one side is browned, about 15 minutes. Flip the patties and bake until the other side is browned, about 15 minutes more.

Nutrition Facts : Calories 114.1 calories, Carbohydrate 12 g, Fat 6.2 g, Fiber 2.3 g, Protein 3.9 g, SaturatedFat 0.9 g, Sodium 369.9 mg, Sugar 1.5 g

SWEET POTATO BURGERS



Sweet potato burgers image

These hearty spiced veggie burgers are bursting with flavour, whilst sunflower seeds and sweet potato crisps add a satisfyingly crunch. Serve with a punchy avocado and basil salsa.

Provided by Alice Hart

Time 1h35m

Number Of Ingredients 15

140g long-grain brown rice
850g sweet potatoes , peeled and cut into small cubes
3 tbsp olive oil
1 tsp ground cumin
2 tbsp sunflower seeds
1 small red onion , very finely chopped
thumb-sized piece ginger , peeled and finely grated
1 red chilli , deseeded and finely chopped
small pack basil , leaves finely shredded, stalks discarded
1 ripe avocado , stoned, peeled and diced
2 tbsp lime juice
4 brioche burger buns
8 round lettuce leaves, washed and dried
25g sweet potato crisps , or ready-salted potato crisps
½ punnet mustard cress , snipped

Steps:

  • Heat oven to 200C/180C fan/gas 6. Cook the rice following pack instructions, then drain in a sieve. Spread the rice out on a baking tray to steam-dry - it needs to be as dry as possible before adding to the sweet potatoes.
  • Meanwhile, toss the sweet potatoes with 2 tbsp olive oil and the cumin. Season and spread out in a large roasting tin in a single layer. Roast for 30 mins until tender and coloured, but not too crisp. Meanwhile, put the sunflower seeds in a cup, cover with water and set aside to soak while the sweet potatoes cook.
  • Put the remaining olive oil in a small saucepan set over a low-medium heat. Add the onion with a pinch of salt and cook, stirring often, for 5 mins. Add the ginger and chilli, and cook for 5 mins more until very soft. Set aside.
  • Drain the sunflower seeds, pat dry on kitchen paper and tip into a large mixing bowl with the sweet potatoes. Crush gently using a masher or the back of a fork. Add the rice, onion mixture, half the basil and seasoning to taste. Continue to crush together until the mixture is well mixed but not smooth. Form into 4 x 10cm diameter patties. Can be made up to 48 hrs ahead - keep covered and chilled until needed and allow to sit at room temperature for 15 mins before cooking.
  • Put the patties on a baking tray lined with baking parchment. Roast for 30 mins until warmed through and beginning to brown.
  • Make the salsa in a bowl by combining the avocado with the lime juice, remaining basil and seasoning to taste. Heat the grill to medium and toast the cut sides of the burger buns for 1 min or until golden brown. Top each bun base with a couple of lettuce leaves. Put the patties on top of the lettuce, top with a spoonful of salsa, a few sweet potato crisps and a scattering of mustard cress. Press on the toasted bun tops and serve with any leftover crisps on the side.

Nutrition Facts : Calories 726 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 98 grams carbohydrates, Sugar 26 grams sugar, Fiber 12 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium

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