Sweet Potato and Jalapeno Burger2012-07-11
- Servings : 8-10
- Prep Time : 15m
- Cook Time : 25m
- Ready In : 40m
I am always trying to create yummy summer BBQ friendly plant based burgers. I know there are so many quick options in the frozen food section, but those never taste as good as something homemade. Here is my version of a spicy Sweet Potato burger. Feel free to mix up the spices any way you want, the combinations are endless!
- 1 can white beans
- 1 can red beans (kidney beans)
- 1 large sweet potato (or 2 small)
- 1 tbs nutritional yeast
- 2 tbs garam masala
- 1 tbs cumin
- ½ tsp smoked paprika
- 1 tbs granulated garlic
- 1 tbs granulated onion
- 1/8 cup pumpkin seeds
- ¼ cup sunflower seeds
- 1 jalapeno
- 1/8 cup flour
- Salt and pepper to taste
Preheat oven to 400 degrees. Drain the beans and rinse, shred the potato. Place the shredded potato in a large mixing bowl.
Add jalapeno and seeds to the bowl of your food processor. Wiz for 10 seconds to break up the pepper and seeds. Add the beans and wiz 10-15 seconds.
Add the remaining ingredients except the flour and potatoes and blend until well incorporated. You will need to stop the food processor and scrape down the sides.
Move the mixture from the processor to the bowl with the potatoes. Sprinkle the flour into the mixture and mix well- don’t be afraid to use your hands.
When well incorporated, patty out “burger” sized portions and place on a parchment paper lined cookie sheet
Bake at 400 degrees for 25 minutes. Let stand 10 minutes before serving
These keep for 3-4 days in the refrigerator and 6 months frozen.