Sweet Potato Hummus Burger
- 4 cups sweet potatoes
- 2 cups cooked (or canned) chickpeas
- 4 teaspoons tahini
- 2 teaspoons garlic salt
- 2 eggs
- 2 tablespoons olive oil
- 1/2 cup corn meal
- Preheat oven to 400ºF. Wash and chop sweetpotatoes into 1/4 – 1/2 inch cubes. (You canpeel them if you’d like, but I didn’t — I liked theextra texture, not to mention nutrition.)
- Cover a baking sheet or Swiss Diamonddouble-burner griddle with parchment paper.Roast potatoes for 20-25 minutes, turninghalfway through, until very soft.
- Rinse, drain and dry the garbanzo beans andplace in food processor with tahini and garlicsalt. Transfer to a large bowl.
- When sweet potatoes are fully cooked, removefrom oven and mash with a potato masher. Addto the bowl with the garbanzo bean mixture.
- Whisk eggs in a small bowl. Add to mixture andmix until well combined.
- Divide mixture into 12 equal portions.
- Put corn meal in a shallow dish and spread evenly.
- Take one ball of patty mixture and flatten to yourdesired burger shape. Then coat both sideslightly with corn meal.
- In a Swiss Diamond 12.5” fry pan, heat oliveoil over medium heat. Add patties and cook for2-3 min on each side.
- Mix spinach, black beans and quinoa. Drizzlewith rice vinegar. Season to taste.
- Plate the salad and top with veggie burger,serve and enjoy!
salad. Make one recipe and have these patties on
hand all week for a quick meal; they store well, so
they are perfect for bulk cooking.
Each heart-healthy serving comes in under 350
calories, with almost 16 grams of protein and 13
grams of fiber. Satisfying and nutritious, these
burgers provide 150% of your daily recommended
Vitamin A, 46% of your daily Iron, and 14% of your