Sweet Potato Burgers

This is another recipe that Tessa found. It's a nice, moist, vegan burger with a slightly sweet flavor and a delightful after-burn if you're heavy-handed with the seasonings. Granted, it'll fall apart as you eat it, but it's tasty. It's also quite healthy, packed with protein from the beans and nutrients from both the sweet potato and the beans. 

We ate them on Seeduction rolls from Whole Foods. (If you've never had Seeduction bread, you should go buy a loaf immediately.) I also left the skins on my sweet potatoes because they're organic and the most nutritious part of the vegetable. I tweaked the recipe and the seasonings, as well. Original recipe here.

2 cans cannellini white beans, drained
1 large sweet potato (or two small)
1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp seasoned salt

1/8 tsp cayenne pepper (or more, to taste)

fresh black pepper, to taste
1/4 cup wheat flour
plentiful whole wheat Panko crumbs
extra virgin olive oil for pan
Add-ons: avocado, whole wheat buns or rolls, lettuce/greens, olive oil, pepper

1. Bake the sweet potato (400 for about 45 minutes). Peel and place in a large mixing bowl.
2. Add the drained beans to the mixing bowl. Mash the beans and potato together.
3. Mix in the seasoning and flour. Your mixture will be quite soft and moist, but you should be able to form a patty. Add more flour or a scoop of breadcrumbs to thicken the mixture if needed. (I ended up adding 1/4 cup breadcrumbs.)
4. Heat 1 tablespoon oil in a pan over high heat.
5. Form a patty from the mixture and coat in Panko crumbs. Then drop the patty into the pan. Repeat until the pan is filled. Cook until browned on both sides. (Baking also works-- 350 for about 40 minutes or until browned and crispy on the outside.)
6. Transfer the cooked patties to a paper towel to cool for a few minutes.
7. Serve on a toasted bun or roll with fresh avocado slices.

Serves seven to eight.

Tastes like chicken... burgers...

Brontosaurus (Chicken) Burgers

I used to crave nice, meaty hamburgers on a regular basis until Tessa introduced me to the chicken burger at PYT in Philly. I was totally hooked, and when we moved out of reach, chicken burgers (or Brontosaurus burgers-- so named because of the newfound relation between birds and dinosaurs, and, you know, the Flintstones) became her number one dinner request. I found one we both love, originally found here. A friend's boys (age five and seven) also love it. Plus, it's a moist, delicious, healthy alternative to beef patties.

I also tried to find a sauce that came close, and while it's not a perfect match, this simple caramelized onion sauce (which I found here) adds a richness and depth of flavor that really makes this recipe. It's a little time consuming (the sauce, I mean), but it's soooo worth it. Its sweetness balances the (slight) heat from the red pepper and garlic in the burger. It makes around two cups, which leaves a lot of extra to spice up chicken or pasta.

10/12/11 EDIT: I made this recipe tonight with ground turkey instead of chicken, without breading the patty, and, herbed goat cheese in lieu of the caramelized onion sauce, and it was fantastic. This was a nice, quick-fix option, and the turkey patty, though made from a slightly leaner protein, was equally juicy and delicious.

Caramelized Onion Sauce

2 tablespoons extra virgin olive oil
1 tablespoon butter (optional)
4 cups thinly sliced yellow onions
Sea salt and freshly ground black pepper
2 cups chicken stock

1. In a large saute pan or cast iron skillet, over medium heat, add the oil and butter. When the oil is hot, add onions. Season with salt and pepper.
2. Saute until caramelized (approx. 30 minutes), stirring every few minutes to allow browning but prevent burning.
3. When onions are caramelized to your liking, add the stock and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes. Remove from the heat and using a food processor, puree until smooth. Taste, and re-season if necessary. Set aside to cool.

Brontosaurus Burgers

1 lb ground white meat chicken (you can get it at the butcher counter in most grocery stores)
2 cups fresh bread crumbs, divided (toast bread/extra buns, break into chunks, and pulse in food processor)
1/2 cup milk (I use almond milk)
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp sea salt
Fresh cracked black pepper
1 tbsp extra virgin olive oil

Fresh baby spinach

Whole wheat hamburger buns

1. Put chicken in a mixing bowl. Using a rubber spatula, fold in milk, 1/2 cup bread crumbs, garlic, cayenne, salt, and pepper. Warning: the mixture will be very wet which means the patties will be hard to form. Place remaining 1 1/2 cups bread crumbs on a dinner plate or cookie sheet.
2. Divide chicken meat into 5 equal portions, and using your hands, shape into patties. Coat each patty with bread crumbs.

3. Heat olive oil in a large non-stick or cast iron skillet (I use the same one from the onions) over medium heat and "grill" until golden brown and cooked through (3-4 minutes per side).
4. Toast the top and bottom of the hamburger bun in a toaster or oven. Spread caramelized onion sauce on bottom bun, add bronto patty, and spread more sauce on top. Finish it with spinach and the top bun, and enjoy!

Serves five, plus a lot of extra sauce.

Psst... I think I know what I want for dinner!