I’m trying to eat better this month as I’m planning to go home in April and see my family. Why are the two correlated? If you have a Russian mother, you’ll understand. Russian mothers don’t hesitate to point out how much weight you’ve gained as soon as they see you. And as a child who grew up in a household where my mom would routinely grab at my waist line and point out the slightest of muffin tops, I’m fucking traumatized. So for the next 4 weeks, it’ll be nothing but healthy meals.
And speaking of, how good does this totally healthy sweet potato burger look? I’m slobbering right now – and I’m an unapologetic meat-eater. Can’t wait to make this burger at home!
Ingredients
2 cans cannellini white beans, drained
1 large sweet potato, baked/peeled/mashed (about 2 cups)
2 Tbsp tahini
2 tsp maple or agave syrup
1 tsp lemon pepper seasoning OR Cajun seasoning (or another fave spice!)
1/4 cup wheat flour
optional: additional seasoning (whatever you have on hand – I used a few dashes cayenne, black pepper and a scoop of nutritional yeast)
salt to taste if needed
plentiful Panko crumbs
safflower oil for pan
burgers:
Avocado
Dijon mustard
grain buns
romaine
onion
olive oil
pepper
Directions
Bake sweet potato. Peel, place in large mixing bowl. Add drained beans to mixing bowl. Mash beans and potato together. 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. Heat 1 Tbsp safflower oil in a pan over high heat. Form a patty from mixture and coat in Panko 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. Transfer cooked patties to paper towel. Cool for a few minutes. Serve on toasted bun with lotsa toppings.
Image and recipe via Healthy. Happy. Life.
