Maple Sweet Potato Pecan Burgers
Courtesy of North Carolina Sweet Potato Commission 4 Servings • 15 Min. Prep Time • 50 Min. Cook Time| Ingredients |
|---|
| 3 medium North Carolina sweet potatoes (1-1/2 lb.) |
| 1/4 c. uncooked quinoa |
| 2 Tbsp. butter |
| 2 Tbsp. maple syrup |
| 1/8 tsp. cayenne pepper |
| 1 c. chopped kale |
| 1/2 c. dry roasted pecans, chopped |
| salt |
| 1 Vidalia onion, very coarsely chopped |
| freshly ground black pepper |
| 4 sandwich rolls |
Directions:
1. Preheat oven to 400°F. Pierce sweet potatoes and microwave together until soft, 4 to 6 min. Mash firmly into measuring cups to make 2 c.; transfer to a medium mixing bowl.
2. Meanwhile, in a small saucepan, bring 3/4 c. water and the quinoa to a boil. Reduce to a low simmer and cover, until the water is nearly absorbed and the quinoa appears transparent, about 8 to 10 min. Remove quinoa from the stove; allow to sit, covered, for 5 min.
3. In a separate saucepan, melt 1 Tbsp. of the butter. Stir in 1 Tbsp. of maple syrup and the cayenne pepper. Add mixture to the mashed sweet potatoes along with the kale, cooked quinoa, pecans and 1/2 tsp. salt; mix well.
4. Form the mixture into four patties; place on a well-oiled baking sheet. Bake for 35 min., turning once at the halfway point.
5. When the burgers have around 15 min. left to bake, make the onion topping. In a small skillet over medium heat, melt the remaining 1 Tbsp. butter. Add the onion; sprinkle with salt and fresh ground black pepper to taste. Cook and stir for 12 min. Reduce heat to low; add remaining 1 Tbsp. of maple syrup. Cook and stir until onions are slightly brown, about 3 more minutes; remove from heat.
6. Transfer burgers to buns and top each with onion mixture.
Summary: Adapted from The Tolerant Vegan, Winner of the 2012 No More 'Mallows Contest
