Wednesday, October 10, 2012

Weeknight Dinner: Sweet Potato Burgers

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My grandma told me I could not call this dish a "burger".  That a "burger" was delicious meat and this would never qualify.  Not even patiently explaining the concept of veggie burgers would sway her.  Nope, once Awa gets something into her head, she can get stubborn.  It's a trait all of us women in the D'Ambrosio family share!

John was no better when I told him we were having sweet potato burgers.  He is just as skeptical whenever I make vegetarian dishes that do not feature pasta, but he is always willing to try which is one of the many reasons why I love him.  You all know by now how well I am (trying) to incorporate sweet potatoes into our weekly meal plan because of it's health benefits for both of us, and the fact its one of the best vegetables when discussing men's health specifically. 

There are times when I find a recipe that I feel the urge to make it RIGHT THEN.  That's how it was with these burgers.  I knew the creamy sauce wasn't for me, but I couldn't get out of my head the idea of making sweet potato burgers.  It was a novel idea and the result was delicious - make them ahead of time and stick them in the freezer; then when you want them, it will literally be 10 minutes from freezer to table.  Got to love the easy dinner meals!

Sweet Potato Burgers (adapted from here)
Serves: 4
1 large sweet potato (about 2 cups)
1-14 ounce can of cannellini beans, rinsed and drained
2 cloves garlic
1 egg
1/2 cup panko breadcrumbs
1/4 cup whole wheat flour
1 tablespoon cumin
1 tablespoon paprika
1/2 tablespoon chili powder
1/2 tablespoon black pepper
1 teaspoon salt
4 slices of cheddar cheese
4 hamburger buns

Pierce the sweet potato with a fork.  Cook in the microwave for 5-8 minutes, until when you touch it, the sides easily cave in.  Remove the meat from the skin and place the sweet potato meat and beans* into a large bowl.  Using a masher, mash until well incorporated and the beans are broken up.  Add egg, breadcrumb, flour, cumin, paprika, chili powder, pepper, and salt.  Continue to mash until it is all well-combined.  Separate the mixture evenly and make into 4 patties.  Place in the freezer for 10-15 minutes (to serve immediately) until cooled or until ready to use (to serve at a later date).

When you are ready to serve, remove the burgers from the freezer.  Preheat the grill to medium-high heat, or a large skillet over medium high heat with 2 tablespoons of olive oil.  Place the patties on the grill (we use the Foreman) or the skillet.  Cook about 5 minutes per side, until a golden brown crust has formed on both sides, turning once.  Place each patty on a bun and top with a slice of cheddar cheese.  I also like to mix a couple drops of chipotle seasoning with ketchup for a chipotle ketchup kick on top! 

*You all know how John hates beans so I mashed up the beans beforehand to get them very small.  The second time I made this, I just threw it all in together, and it worked out fine.  To get finer mashed beans, for kids or picky Johnnys, mash the beans first.

Until the next time my oven is on...


  1. I am kind of with your grandma, but I have to say if you swapped this out and didn't tell me I'd probably love it. I've been won out by black bean burgers, so why not sweet potatoes? I know my daughter would love them.

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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