Sunday, May 11, 2014

{Recipe ReDux} Sweet Potato Veggie Burgers

By posting this recipe we are entering a recipe contest sponsored by Dare Foods Incorporated and are eligible to win prizes associated with the contest. We were not compensated for our time.

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We just got a new barbeque and we are.so.excited. There’s nothing quite like kicking off the summer season with a new barbeque on the patio.

And since we’re still in barbeque bliss, my boyfriend, Evan and I are having our moms over today for Mother’s Day lunch. We’re grilling, of course, and getting to enjoy our moms' company in the process. I love any opportunity I have to spend time with our moms.

So when I found out that Dare Foods the makers of Breton Crackers were sponsoring this month’s Recipe ReDux in honor of Celiac Awareness Montha month that recognizes the 3 million Americans affected by Celiac disease – I was inspired to develop a delicious gluten-free recipe perfect for grilling season.


While I love the occasional burger from time to time, I’m also a huge fan of veggie burgers. Since we often have leftovers after grilling (which I love!), I really appreciate leftovers that encourage me to eat more vegetables.




These veggie burgers in particular are so satiating by themselves. You can simply enjoy them sans bun with all your favorite toppings and sides. The end result is a perfectly fulfilling and nutrient-packed gluten-free meal.


Sweet Potato Veggie Burgers
makes 6 patties


Ingredients:
1 can white kidney beans, rinsed
1 large sweet potato
1 egg
2 teaspoons honey
¼ teaspoon ground red pepper
2 teaspoons cumin
½ onion, diced
2 cloves garlic, minced
8 Brenton Gluten-free Original with Flax crackers, crushed
Pinch of salt and pepper


Instructions:
1.      Bake sweet potato. Peel, place in large mixing bowl.
2.      Add rinsed beans to mixing bowl. Mash beans and potato together.
3.      In a small bowl, stir together egg, honey, chili powder and cumin. Stir in the garlic and onion.
4.      Stir the egg mixture into the mashed bean & sweet potato mixture.
5.      Mix in mashed crackers, and salt and pepper until the mixture is sticky and holds together. Divide mixture into four patties.
6.      If grilling, place patties on light oil sheet of foil, and grill about 8 minutes on each side.
7.      If baking, place patties on baking sheet, and bake about 10 minutes each side at 375.
8.      Serve with your favorite fixings such as avocado, tomatoes, and feta cheese!

Enjoy, preferably with those you love (like Mom).






4 comments:

  1. The avocado topping takes this veggie burger over the top in yuminess :)

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    Replies
    1. Thanks Deanna! Avocado tends to do that, doesn't it? ;)

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  2. I eat my burgers the same way, without bread. I love that you used sweet potatoes!

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    1. Oh, thanks Cindy! The toppings are sometimes the best part -- you don't even need the bun :)

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