This Sweet potato burger is definitely something I’ll make again. The cheddar and jalapeño, cilantro, date and sweet potato was a nice mix of flavors.
In a blender or food processor, place sweet potato,
cooked millet, lime juice, maple syrup,
dates, cilantro jalapeño, and egg. process until dates and jalapeño are finely diced.
Dump into a bowl and add red quinoa,
toasted wheat germ, cumin, salt, grape nuts, and oats. mix together.
Slice some seriously sharp cheddar.
flatten out thin patties on waxed paper. place cheese on one side
with the help of the waxed paper place another patty on top and pinch the edges together so the cheese doesn’t escape during cooking.
You could put some in the freezer for another time. I thought I was going to do that but ended up cooking all of them.
over medium heat in a frying pan cook with coconut oil.
fry in oil until each side is golden brown.
I had the cheese melt out of one and fold in half when I tried to turn it over.
So I took it out and nibbled a little bit from it. Wow, it was good! The cheddar and jalapeño, the cilantro, date and sweet potato what a nice mix of flavors. And when I looked back at the plate it was gone.
Serve on a bun with lettuce, avocado and tomato.
Maple Jalapeño Sweet potato burgers
makes about 10-12 burgers
adapted from Sunday Morning Banana Pancakes
- ½ cup cooked millet
- 1 large or (2-3) small sweet potatoes, cooked (about 4 cups worth)
- 1 egg
- 2 dates, pitted
- 1 jalapeño pepper
- 2 tsp fresh cilantro,
- 1 Tbsp. pure maple syrup
- Juice of 1 lime
- 1 tsp cumin
- 1/2 tsp kosher salt
- 1/2 cup cooked red quinoa
- 1/4 cup wheat germ
- ¼ cup nutty nuggets or grape nuts
- ¼ cup quick oats
- Sharp cheddar, sliced
Avocado, lettuce, tomato & buns for serving
in a food processor or blender, process sweet potato, cooked millet, egg, maple syrup, lime juice, dates, cilantro, jalapeño pepper until dates and jalapeño are finely diced.
In a medium bowl add sweet potato mix, remaining ingredients – cumin through oats and mix well. divide the mixture into about 12 even mounds. Divide each in half, form each half into a thin patty place a slice of cheese on 12 of the patties. Place each remaining patty on top and pinch the sides together well so no cheese escapes during cooking.
in a medium fry pan, heat a tsp of coconut oil over medium heat. pan fry in oil until each side is golden brown.
serve on a bun with avocado, lettuce and tomato.
to freeze for later, layer burgers between wax or parchment paper and seal in a Ziploc bag.