Sweet Potato & White Bean Burgers

We did our first grocery pick-up last week but unfortunately since I didn't get a preview of what items were unavailable we ended up with buns and no veggie burgers. Dave offered to find a burger recipe that we could put together with items already in our pantry and settled on this recipe. During our time working at home having easy lunches already prepped has been a wonderful way to continue eating what's in our pantry. I can only hope that once we go back to working in our offices we're able to keep up on the meal prep in a way that will help us avoid ordering takeout. This recipe ended up making six burgers and our favorite way to serve it was topped with spicy Greek yogurt, pickles, and an egg but whatever toppings you traditionally enjoy on a burger would be good if you keep the notes below in mind.

Recipe from Tasty.

16 oz yams, 1 can, drained
15 oz white bean, 1 can, drained, rinsed
1 small onion, finely chopped
1 teaspoon garlic powder
1 teaspoon red pepper flakes
1/3 cup nutritional yeast
2 tablespoons dried parsley
1 tablespoon lemon juice
1/2 cup bread crumbs
Salt and pepper
Hamburger buns, pickle slices, egg to serve

Chipotle Lime Yogurt
1 chipotle pepper, minced
1/2 cup Greek yogurt
1 tablespoon lime juice
Dash of salt

**Quarantine Cooking Comments**
  1. We used canned yams in this recipe since that's what we had on hand but they were significantly sweeter than traditional sweet potatoes. If you use canned yams you'll want to add some pickles to the burger to help cut the sweetness. We tried serving it with just the spicy yogurt and it still didn't do enough to cut through that sweetness. 
  2. The potatoes for the fries are from our produce box --thanks Perfectly Imperfect Produce!
Preheat oven to 375 degrees.

Add onion, yams and beans to a food processor, and pulse to break up. Pour out into a bowl and combine with garlic powder, red pepper flakes, nutritional yeast, parsley, lemon juice, breadcrumbs and a dash of salt and pepper. Stir until fully incorporated, then shape into six patties. Unused patties can be refrigerated for a few days until needed.

Bake the patties on a parchment paper lined baking sheet for 20-25 minutes, then flip and bake for 20-25 minutes more.

To make the Chipotle Lime Yogurt, stir finely minced chipotle pepper into Greek yogurt with lime juice and a dash of salt. Add more pepper or lime to taste.

Serve burgers on hamburger buns with a dollop of the spicy yogurt, a few pickle slices, and an egg prepared to your liking.


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