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Maple Chipotle Sweet Potato Burger
makes 4 burgers
you will need:
- 1/4 dry millet + 3/4 cup water
- 1 large or (2) small sweet potatoes, peeled, cubed and steamed (about 2 cups worth)
- 1 cup of baby Bella mushrooms, quartered
- 2 dates, pitted
- 1 chipotle pepper
- juice of 1 lime
- 1 tsp cumin
- 1 tsp dried cilantro, 2 tsp if using fresh
- 1/2 tsp kosher salt
- 1 tbsp pure maple syrup
- 1/4 cup wheat germ (GFO - gf oats)
- 1 tbsp Pepita’s
To serve
- canola oil
- avocado, arugula & buns for serving
assembly:
- peel, cube and steam sweet potatoes
- in a small sauce pan bring water to a boil, add millet, cover and cook for 15 minutes until water is absorbed and millet is cooked through - remove from heat and cool.
- in a food processor fitted with an s blade, process sweet potato, mushrooms, dates, chipotle pepper until mushrooms are finely diced.
- in a medium bowl add sweet potato mix, cooked millet and remaining ingredients - lime through Pepita’s and mix well. divide the mixture into 4 even mounds. form each mound into a patty and place on a baking sheet.
- in a medium fry pan, heat a tsp of canola oil over medium heat. 1 patty at a time pan fry in oil until each side is golden brown. transfer back to the baking sheet, continue with each burger.
- bake pan seared burgers in a pre heated 350* oven for 10 minutes - this step ensures the burger
- “sets” / “firms” up.
- remove from oven and serve on a bun with mashed avocado, arugula and slice tomato.
- to freeze for later, layer burgers between wax or parchment paper and seal in a Ziploc bag. reheat on the grill, stove top or toaster oven until warmed through.
And here’s an awesome sweet potato burger I’ll be making soon.
Maple Chipotle Sweet Potato Burger
makes 4 burgers
you will need:
- 1/4 dry millet + 3/4 cup water
- 1 large or (2) small sweet potatoes, peeled, cubed and steamed (about 2 cups worth)
- 1 cup of baby Bella mushrooms, quartered
- 2 dates, pitted
- 1 chipotle pepper
- juice of 1 lime
- 1 tsp cumin
- 1 tsp dried cilantro, 2 tsp if using fresh
- 1/2 tsp kosher salt
- 1 tbsp pure maple syrup
- 1/4 cup wheat germ (GFO - gf oats)
- 1 tbsp Pepita’s
To serve
- canola oil
- avocado, arugula & buns for serving
assembly:
- peel, cube and steam sweet potatoes
- in a small sauce pan bring water to a boil, add millet, cover and cook for 15 minutes until water is absorbed and millet is cooked through - remove from heat and cool.
- in a food processor fitted with an s blade, process sweet potato, mushrooms, dates, chipotle pepper until mushrooms are finely diced.
- in a medium bowl add sweet potato mix, cooked millet and remaining ingredients - lime through Pepita’s and mix well. divide the mixture into 4 even mounds. form each mound into a patty and place on a baking sheet.
- in a medium fry pan, heat a tsp of canola oil over medium heat. 1 patty at a time pan fry in oil until each side is golden brown. transfer back to the baking sheet, continue with each burger.
- bake pan seared burgers in a pre heated 350* oven for 10 minutes - this step ensures the burger
- “sets” / “firms” up.
- remove from oven and serve on a bun with mashed avocado, arugula and slice tomato.
- to freeze for later, layer burgers between wax or parchment paper and seal in a Ziploc bag. reheat on the grill, stove top or toaster oven until warmed through.
And here’s an awesome sweet potato burger I’ll be making soon.
