Sweet Potato-Pecan Burgers W/Caramelized Onions

“Cooking Light Magazine, January/February 2009. Choose breads labeled 100% whole wheat or whole grain to make sure you're getting their benefits. Nuts add healthful unsaturated fats and filling protein to this tasty vegetarian sandwich. ;) As per request.”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. PREPARE ONIONS:
  2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
  3. Add sliced onion to pan; sauté 12 minutes or until browned, stirring occasionally.
  4. Stir in vinegar, sugar, and 1/8 teaspoon salt; cook 30 seconds or until vinegar is absorbed.
  5. Remove onion mixture from pan; keep warm.
  6. Wipe pan dry with a paper towel.
  7. PREPARE THE BURGERS:
  8. Place potato in a large saucepan; cover with water.
  9. Bring to a boil.
  10. Reduce heat, and simmer 15 minutes or until tender; drain.
  11. Heat large nonstick skillet over medium-high heat.
  12. Coat pan with cooking spray.
  13. Add chopped onion and garlic to pan; sauté 5 minutes or until tender.
  14. Place potato, chopped onion mixture, oats, cumin, 3/4 teaspoon salt, and pepper in a food processor; process until smooth.
  15. Place potato mixture in a large bowl; stir in nuts.
  16. Divide potato mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
  17. Wipe pan dry with a paper towel.
  18. Heat 1 1/2 teaspoons oil in pan over medium-high heat.
  19. Add 3 patties to pan; cook 4 minutes or until browned.
  20. Carefully (if not they'll fall apart) turn patties over; cook 3 minutes or until browned.
  21. Remove from pan; keep warm.
  22. Repeat procedure with remaining 1 1/2 teaspoons oil and 3 patties.
  23. Place lettuce leaves and patties on bottom halves of buns; top each patty with 1 tablespoon chili sauce, about 3 tablespoons onion, and top halves of buns.
  24. Yum!

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