Sweet Potato Veggie Burger
Sweet Potato Veggie Burger
If you’re an A-Lister, you already have the ingredients for this week’s healthy recipe idea, yummy in your and my tummy Sweet Potato Veggie Burgers!
Funny thing is…the recipe went from sweet to spicy over the past few days, because Mr. Fit Armadillo offered to help me cook.
I’m always glad to get a little help in the kitchen and the fact that my hubby loves to cook makes it an easy and often a spontaneous event, if I pick a recipe that is tantalizing enough 🙂
The only problem? (I know, how could your husband cooking for you be a problem….)
If I don’t keep an eye on him, the recipe is often a lot different than what it started as.
Usually it’s tastier. Often it’s spicer. Sometimes, it might have a little too much oil for my liking.
The final product is a LOT spicier than the original recipe. I didn’t even suspect that Mr. Fit Armadillo would try to add spice, as the meal already included Indian spices, but he wanted to test out some of this stuff:
Let me tell you, Satan’s blood really is quite literally made of fire! That’s how my mouth feels right now anyway. According to the hubs, only one drop of it was added! Crazy!!!
I do like spicy food, but I like to enjoy the other flavors in my food as well. Everyday doesn’t need to be a spicy food eating contest, am I right? So…I’m still sharing the recipe with you, but I can’t really tell you if the Indian spices have made this meal above average in spice level. Sorry!!!
Now that you know to maybe season with caution, let’s get onto the recipe!
Ingredients to Serve Sweet Potato Veggie Burgers to Four:
1-1/4 pounds Sweet Potatoes, cooked
1/2 medium Onion, diced
1 can (15 ounces) Garbanzo Beans aka Chickpeas, rinsed
1.5 teaspoons Garam Masala
3/4 cup frozen Peas
Pinch of Salt
4 slices White Cheddar Cheese
Olive oil cooking spray
Optional: 4 Whole Wheat Burger Buns or Serve Over Salad
How to put it all together:
Step One: Preheat your oven to 400 degrees F. If you need to cook your sweet potatoes, cut them in half and then use a knife to add some cuts in each half (technical people call this scoring, but it won’t have you winning anything…). Pop the sweet potatoes in the microwave after adding 1 tbsp of water to each half and a damp paper towel on top. Cook them up for 5-8 mins and then let them cool.
Step Two: Make your patties. Once those sweet potatoes have cooled, add them and all other ingredients besides your peas, cheese, buns (burger buns, that is!) and/or salad greens into a food processor. Once everything is combined, add your frozen peas and proceed to step three.
Step Three: Cook your patties. Form your food processed mix of goodness into 4-8 patties. Spray a pan with cooking spray and sear your patties for 2-3 mins so that they are a nice golden brown.
Step Four: Add those finishing touches. Move your patties to a baking sheet lined with tin foil and sprayed with cooking spray. Pop it into the oven and bake them for 13 mins. Then, top each patty with a slice of cheddar cheese and cook for 2 more minutes, before taking the patties out and placing them on a burger bun or salad.
These patties are softer than your average veggie burger filling, due to the sweet potato so be careful handling them. I just enjoyed mine over a kale salad for lunch with a LOT of water on the side. The cheese did help cut the spice a little.
What do you think? Would you try this recipe, the first healthy recipe idea of 2015?! Do you like spicy food? Do you want any Satan’s blood (don’t tell Mr. Fit Armadillo!)? Let me know what’s on your mind by leaving a comment below: