Pecan-Crusted Sweet Potato Burger
This burger is also known as a BLD—because it’s great for breakfast, lunch, or dinner. Serve it between slices of toasted nut or cinnamon bread and topped with a spoonful of yogurt for a slightly sweet breakfast meal. For a more savory lunch or dinner burger, top with our versatile Avocado Relish (page 130). The bright citrus of the relish and the kick of the chili pepper balance the sweet maple-cinnamon flavor of the burger.
¾ cup pecans
1 teaspoon sea salt, divided
2 sweet potatoes, baked and peeled
2 cups cooked cannellini beans
2 tablespoons minced fresh parsley
1 tablespoon soy sauce or tamari
1 tablespoon maple syrup
1 teaspoon ancho chili powder
½ teaspoon cinnamon
¼ teaspoon chipotle powder
1/8 teaspoon black pepper
¾–1 cup whole-wheat flour
4 tablespoons canola oil or other neutral-flavor oil
Makes 8–10 patties.
1. Place the pecans and ½ teaspoon of the salt in the bowl of a food processor and process until finely ground. Remove to a plate or pie pan and set aside.
2. Place the sweet potatoes, beans, parsley, soy sauce, maple syrup, ancho chili powder, cinnamon, chipotle powder, black pepper, and remaining ½ teaspoon salt in the food processor. Pulse a couple of times until mixed.
3. Add ¾ cup of the flour and process until combined. The mixture will be a little sticky but should be firm enough to shape into balls. Add the remaining flour if it’s too sticky to work with. Shape into 8 to 10 thin patties. Keep your hands moistened with water to make shaping the patties easier.
4. Place each patty in the ground pecans, pressing down gently. Flip and do the same on the other side.
5. Heat 2 tablespoons of oil in a nonstick skillet over medium-high heat. Add 4 patties to the pan and cook for 4 to 5 minutes on each side until browned. Reduce heat to low and cook another 5 minutes on each side until firm. Repeat with the remaining oil and patties.
Fun Fact: Does your maple syrup make the grade? In the United States maple syrup is divided into grades A and B. Grade A maple syrup typically has a milder flavor, is light in color, and is best used as a table syrup. Grade B maple syrup is darker in color, higher in nutritional value, and has a rich, maple flavor. Grade B syrups are best for cooking and baking.
