Southwest Sweet Potato Veggie Burger Recipes
SOUTHWESTERN PINTO BEAN AND VEGGIE BURGERS WITH SLAW
Whether you're vegetarian or looking for a meat-free meal packed with flavor, this is destined to be your new go-to veggie burger. It leans into pinto beans for protein and is studded with delicious bursts of super sweet corn. Dredged in a cornmeal crust and cooked until golden, each patty is the perfect balance of crispy, creamy and bright.
Provided by Food Network Kitchen
Time 1h5m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the burgers: Cook the corn according to the package directions; set aside.
- Meanwhile, heat 2 teaspoons of the oil in a medium skillet over medium heat. Add the bell pepper and shallot and sprinkle with salt. Cook, stirring, until the bell pepper is tender, about 4 minutes. Add the corn, chipotle, coriander, cumin and garlic and cook 1 minute more. Transfer to a large bowl to cool, about 15 minutes.
- Put the beans in a food processor with the egg and 1/4 cup of the cooled vegetables and pulse until the mixture is creamy but still a little chunky. Add the bean mixture to the remaining cooled vegetables along with the Cheddar, 3 tablespoons of the cornmeal, 1/2 teaspoon salt and several grinds of black pepper. Stir to combine.
- Shape the bean mixture into 4 patties, each about 4 inches in diameter. Put the remaining 3 tablespoons cornmeal on a plate. Coat the patties in the cornmeal, put on a platter and chill until cooled through and firmer, about 20 minutes.
- For the slaw: Stir together the cilantro, mayonnaise, lime juice, serrano if using and salt to taste in a medium bowl. Add the coleslaw mix and toss; chill until ready to serve.
- Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the patties and cook until golden brown on the first side, about 3 minutes. Flip and cook until golden brown on the second side and the cheese is melted, 2 to 3 minutes longer.
- To serve, put 2 or 3 slices of avocado on each serving plate. Add a burger and top with a spoonful of slaw.
SWEET POTATO VEGGIE BURGERS
Try a fresh take on the veggie burger! Mashed sweet potatoes and cannellini beans are mixed with a dash of Cajun spice and toasted sesame seeds then rolled in crispy panko breadcrumbs. Oven baked and oh so good. Serve on a bun or atop salad greens.
Provided by Simply Potatoes
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400°F Line a rimmed baking sheet with foil. Place beans in large bowl; mash well with a fork or potato masher. Stir in potatoes, egg, 3/4 cup bread crumbs, Cajun seasoning, sesame seeds, salt and pepper. Form mixture into 4 patties.
- Place remaining ½ cup bread crumbs in a shallow dish; carefully coat veggie patties. Place on prepared baking sheet; drizzle with oil.
- Bake 20 minutes, until crisp and lightly browned.
- Serving Ideas: •Serve burgers on soft wheat or sesame buns with sliced avocado, crisp Romaine leaves, and thinly sliced red onion. •Make open face sandwiches on thick slices of grainy bread, topped with sliced Muenster or Havarti cheese. •Place burger as a salad topper on a bed of leafy greens with tomato wedges and a tangy lemon vinaigrette dressing.
Nutrition Facts : Calories 320.7, Fat 8.5, SaturatedFat 1.6, Cholesterol 46.5, Sodium 270.4, Carbohydrate 47.3, Fiber 6.8, Sugar 2.5, Protein 14.1
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- SHRED THE POTATO: Using a hand held cheese grater, grate the potato using the small holes. If prepping at home, you can also do this using a grater attachment in your food processor.
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