Recently, I decided to give up eating land animals (you can’t give up fish in Maryland!). I never really liked meat and I, genetically, have high cholesterol, so it made sense. Husband and Ben are thankful that I’m not going to give up cooking meat for them, but I decided to try my hand at a vegetarian dish. In perusing for sweet potato burger recipes, I came across a bunch. They weren’t too my liking, so I came up with this one. The word “burger” is a little bit generous. They’re a little more of a crab cake consistency than a burger consistency. Therefore, I found it fitting to dress this one up like we would in Maryland.
The awesome thing about this recipe is that it’s packed with good-for you foods. There are lean proteins in the form of the legumes and the nutritional power house:the sweet potato. If you serve it with avocado, you get the added benefit of the “good fats”. Enjoy, my friends!
Maryland Sweet Potato Burgers
Makes 7-8 patties
2 medium sweet potatoes, baked, peeled, and mashed
2 cans of cannellini beans, drained and rinsed
1 ½ Tb Old Bay Seasoning
½ tsp Ancho chili pepper
½ tsp paprika
½ tsp cumin
2 Tb Greek yogurt
1 cup panko breadcrumbs (more or less)
½ cup all-purpose flour (more or less)
2 Tb Greek yogurt
2 Tb Frank’s Red Hot Sauce
- In a large bowl, coarsely mash the sweet potatoes and cannellini beans together.
- Once they are sufficiently mashed, mix in the spices, yogurt, and egg. The mixture will be pretty sticky.
- Add in the breadcrumbs and flour a little at a time. You want to judge the consistency so they don’t become pancakes but aren’t blobs of goo. I used about a cup of each, but you might use more or less depending on how goopy your sweet potatoes and beans are.
- Form the mixture into patties of roughly equal size. Allow the patties to chill in the refrigerator for about 15-20 minutes.
- As the patties are chilling, you can make your sauce. Simply mix together the yogurt and hot sauce and adjust the proportions to your heat-liking.
- When the patties are done chilling, heat some olive oil in a large skillet over medium-high heat.
- Depending on how large your skillet is, place about 4 patties in at a time. Because the patties will be slightly sloppy, you should wait until you can easily flip them and they become golden brown. It will take about 5-6 minutes per side.
- Enjoy! I added a little avocado as nature’s butter and served it with roasted green beans that Ben picked. 🙂