YUM!!!
Today I’m featuring a really tasty burger. Anne Guzman from the Peaks Coaching Group graciously granted permission to re-post it here.
All burgers aren’t created equal. Apart from the greasy, fat laden to the lean and not very interesting a host of styles abound. There are the meat centric kind like the grass pastured beef version at kronnerburger here in the Mission in SF. Also you’ll discover supurb versions made using ingredients like tuna, mushrooms, tofu, blackbeans or other whole grains. Here is a great idea putting sweet potatoes to good use. Sweet potatoes and yams fall into the super food category. They deliver heaps of vitamins A and C as well a the requisite carbohydrates a starchy tuber contains. Along with these they supply big bang for the ounce of the athlete’s essential minerals; potassium, magnesium and calcium. They shold be in your diet. If not here is a great way to start.
Here’s a great alternative to a heavy meat burger! Give it a try this weekend! It’s pretty simple! Spice it up however you like!
Ingredients:
- 2 cans cannellini white beans, drained (Each can is 1 3/4 cups drained beans with Progresso beans) (Cannellini beans are large and have that traditional kidney shape. With a slightly nutty taste and mild earthiness, they have a relatively thin skin and tender, creamy flesh).
- 1 large sweet potato, baked/peeled/mashed (about 2 cups)
- 2 Tbsp tahini (sesame seed butter)
- 2 tsp pure maple syrup
- 1 tsp lemon pepper seasoning OR Cajun seasoning (or another fave spice!)
- 1/4 cup wheat flour or brown rice flour or gluten free flour (there are some good pre-made gluten free flours on the market now)
- Optional: additional seasoning (whatever you have on hand – I used a few dashes cayenne, black pepper or chilli pepper)Salt to taste if needed
- Panko crumbs (you will dip each Pattie in the bread crumbs, about 1 cup total)
- Olive oil for pan- lightly oil just to avoid sticking
- 2 whole wheat buns or gluten free buns
- 2 avocados for toppings
- TOPPINGS TO CONSIDER!!! Dijon mustard, pickles, onions as desired OR you can use a mango chutney and roasted red peppers as toppings.
Directions:
1. Bake sweet potato. Peel, place in large mixing bowl. 2. Add drained beans to mixing bowl. Mash beans and potato together. (you can use a food processor or a fork) 3. Mash in seasoning, flour and any additional seasoning. 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 – or dry rice to thicken the mixture if needed. 4. Heat 1 Tbsp oil in a pan over high heat. 5. Form a patty from mixture and coat in Panko or gluten free bread crumbs. Thick coating. Then drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides. You could also bake. If baking, use less Panko. 6. Transfer cooked patties to paper towel. Cool for a few minutes. 7. Serve on toasted bun with lot of yummy toppings!
Editor’s Note: This mix will make enough for about 4 burgers.
Nutrition Facts Serving Size (392g)
Amount Per Serving Calories 590 Calories from Fat 220 % Daily Value Total Fat 25 g 38 % Saturated Fat 3 g 15 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 770 mg 32 % Total Carbohydrate 78 g 26 % Dietary Fiber 16 g 64 % Sugars 16 g Protein 20 g
Vitamin A 390 % Vitamin C 40 % Calcium 20 % Iron 30 %
the well seasoned athlete 
I am super-excited to make these! Love to see tasty, vegan possibilities. Thanks, Thom!
when do I get to enjoy these at home?
There is something so satisfying about eating a “burger”. And I am always on the hunt for good vegan versions…I’ve made them based on oats, portobellos and black beans…this is a first for sweet potatoes. Looking forwards to trying these!