Sweet Potato Burger

The weather is finally shaping up and summer is getting closer. The first of May celebrations being only a week away, means definitely the beginning of barbecue season. Yas bring on the burgers!

Many of us think barbecue as something very fatty and unhealthy, which it sometimes might be. But it can also be made healthy and figure-friendly with a couple of quick fixes. Here’s my number one tip when it comes to burgers: swap the white wheat bun to sweet potato and the beef to a veggie patty, and you got yourself a lighter and healthier burger option just like that.

The veggie patties are made of a delicious combination of kidney beans, chickpeas, sweet potato and oats. Combining your legumes with a grain makes it a complete protein source, so no need to worry about that. Adding sweet potato brings a burst of sweet flavor and a healthy dose of beta-carotene (vitamin A), which will make your skin glow, boost your immune system and can also help protecting your skin from the sun. Serve with lots of fresh veggies and your healthy dinner is complete!

Here are the instructions

Sweet Potato ‘Buns’

1-2 large sweet potatoes (the amount depends on the number of hungry eaters)

Start by preheating the oven to 200°C and line a baking tray with parchment paper. Wash the sweet potato(es) and cut into thick slices. Place the slices onto baking tray and bake in the oven for about 25-30 minutes.

Or you can also cook them in grill along with the patties.

Kidney Bean and Sweet Potato Patties
(makes approx. 8-10 patties)

200g canned kidney beans
200g canned chickpeas
1 cup grated sweet potato
½ cup rolled oats
1 yellow onion, diced
3 cloves of garlic, minced
1 tbsp extra virgin olive oil
1 tsp ground cumin
1 tsp paprika spice
¼ tsp chili flakes
salt and pepper

Preheat a frying pan to medium heat. Add the olive oil, diced onion and minced garlic cloves, sauté until golden. Add the grated sweet potato and spices, sauté for another five minutes. Remove from the heat.

In a food processor/blender or using a fork, mash the kidney beans and chickpeas. In a large bowl combine the beans, sweet potato, onion mixture and rolled oats. Stir well and form into 8-10 even-sized balls. Press flat and bake in the oven for about 20-25 minutes.

In case you are using a barbecue, freeze the patties first for about half an hour to set (and not crumble) and then grill as usual.

Serve with sweet potatoes, lots of fresh veggies, maybe some guacamole, vegan aioli or any other sauces of preference. ENJOY! 🙂

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Check also the latest issue of Holistic Fashionista here!
Thank you for stopping by, happy cooking!

x Ella

follow for more foodie adventures @ellalunamaria

PS. you can now find me also on bloglovin’

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