Choose breads labeled 100 percent whole wheat or whole grain to make sure you're getting their benefits. Nuts add healthful unsaturated fats and filling protein to this tasty vegetarian sandwich.
1 teaspoon canola oil
3 cups sliced onion
2 tablespoons balsamic vinegar
1 teaspoon sugar
1/8 teaspoon salt
2 1/2 cups (1/2-inch) cubed peeled sweet potato
2 1/2 cups chopped onion
3 garlic cloves
1 cup regular oats
1 1/2 teaspoons ground cumin
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped pecans, toasted
1 tablespoon canola oil, divided
6 Boston lettuce leaves
6 (1 1/2-ounce) 100% whole wheat or whole-grain buns
6 chili sauce
How to Make It
To prepare onions, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add sliced onion to pan; sauté 12 minutes or until browned, stirring occasionally. Stir in vinegar, sugar, and 1/8 teaspoon salt; cook 30 seconds or until vinegar is absorbed. Remove onion mixture from pan; keep warm. Wipe pan dry with a paper towel.
To prepare burgers, place potato in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain.
Heat large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chopped onion and garlic to pan; sauté 5 minutes or until tender.
Place potato, chopped onion mixture, oats, cumin, 3/4 teaspoon salt, and pepper in a food processor; process until smooth. Place potato mixture in a large bowl; stir in nuts. Divide potato mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
Wipe pan dry with a paper towel. Heat 1 1/2 teaspoons oil in pan over medium-high heat. Add 3 patties to pan; cook 4 minutes or until browned. Carefully turn patties over; cook 3 minutes or until browned. Remove from pan; keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and 3 patties. Place lettuce leaves and patties on bottom halves of buns; top each patty with 1 tablespoon chili sauce, about 3 tablespoons onion, and top halves of buns.
These are tasty. Some suggestions...do not boil the sweet potato, instead shred it and sauté it with the diced onion and garlic. It cooks quickly, you subtract dirtying another pot and the patty's retain shape better. I also added an egg in the processing step. My patty's formed easily and maintained shape well.
Cut down the recipe for one potato. This recipe dirties at least two pans, one food processor and a cutting board. The mixture is stiff and does not food process easily. Form the patties with wet hands for a smooth exterior.
I used 1 1/2 tsp. chili 3000 spice from Penzey's because I ran out of cumin. They taste great, but I ate them plain, no bun, no condiments, because I don't want a hamburger. They could use a bit more oil for the frying, if you are not calorie-restricted.
I would make double batch and freeze, so I don't dirty all those dishes in vain.
As a vegatarian raised on a midwestern meat and potato diet, I am always on the look out for new recipes. After making this recipe I have to say I truely enjoyed it. Pretty simple two pan recipe (which I really appreciate!). Boil the water while you prepare the chopped and sliced ingredients, do all your satueing in one frying pan. Veered from the recipe just abit as I read other reviews which stated that it was difficult to form the patties, so I added my boiled sweet potates to the onion and garlic mixture to dry them out. The patties pattied easily, although they are delicate. One other thing I have to add is to properly toast the buns, I did a simple stove top pan toast, which left the buns slighty chewy. In my opinion the buns should be toasted throughout, otherwise when taking a bite the soft patties squeeze out the sides. All in all the sweetness from the tates smokey cumin plus the heat from the chili sauce and the nice savory vigegar onions add up to a fantastic dish
Just made these today and we loved them. Fabulous recipe with sparkling flavors (like the chili sauce and balsamic carmelized onions) with a great crunch from the pecans. So much flavor and so healthy! Do make sure to use a non-stick skillet for cooking the patties (last step).
My family liked these burgers for the most part. Next time I make them, I am cutting back on the amount of cumin used, as it seemed to overwhelm the burgers. They were a bit soft and hard to mold. For the non-vegetarians in the group, I added a slice of turkey bacon (the kind with no added nitrates). They liked the burgers a lot with the onions and bacon.
I think these are great- much better than any store-bought veggie burger. They have texture from the pecans. I didn't process until completely smooth, though, so maybe that made a difference? Or maybe they need to be cooked longer than the people who found them smooshy cooked them? I have no idea, but I followed the recipe almost to the T (except for not making them completely smooth)and plan to make them for a cookout this weekend. Will prob. brown in the skillet, then finish on the grill when guests arrive. Yum! My meat-eating hubby loved them.