These Gluten free sweet potato burgers are even better with pepper jack cheese and fresh tomato!

I made these last week but was in a hurry so I didn’t take any photos. They were so good I made them again!

 

 

This is really quick to put together as a lot of the ingredients can be prepped in advance.

In a bowl add cooked sweet potatoes

 

 

and mash them up.

 

 

Then toss in the grated raw sweet potatoes,

 

 

chopped parsley,

 

 

oats,

 

 

corn,

 

 

roasted red bell peppers,

 

 

dates,

 

 

cilantro,

 

 

salt,

 

 

red pepper,

 

 

and cumin. Mix all together and shape into burger patties.

 

 

place on a greased baking sheet and bake at 350 for 40 minutes or so. Part way through turn over when medium brown.

 

 

Serve with all your favorite condiments.

 

 

I am liking these gluten free rolls made by LivWell made with tapioca starch, rice flour and potato starch. They taste pretty good too. 

 

 

A couples slices of pepper jack cheese and a slice of tomato will be just about right.

 

 

Wait, a little ketchup too! 

 

 

Now we’ve got a sandwich!

 

Sweet Potato burgers

ingredients

• 2 cups cooked mashed sweet potatoes
• 1 cup grated sweet potato
• 1 cup oats
• 3/4 cup cooked corn
• 3/4 cup chopped parsley
• 1/2 cup chopped cilantro
• 1/2 cup chopped roasted red peppers
• 1/4 cup chopped dates
• 1 tablespoon chopped garlic
• cumin, red pepper and salt to taste

In a bowl mix everything together.  If it's too soupy add a little more oats. Shape into burgers. place on a greased baking sheet and bake at 350 for 40 minutes or until medium brown. Turn over partway through.
Serve with your favorite condiments.

 

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 

 

ingredients:

• 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

     Coconut oil

     Avocado, lettuce, tomato & buns for serving

assembly:

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.

Salmon burgers quite easy and quite tasty.

 

All things start with basil lately so go out to the crazy basil hedge and grab a few leaves.

 

I may not have the biggest hand in the world but these basil leaves are huge this year!

 

Chop some green onions.

 

Mince a clove of garlic, fresh from this year’s garden if you have it.

 

Cut the salmon into large chunks

and pulse it in a food processor, or an old indestructible Vitamix if that’s all you have.

 

Until no large pieces remain.

 

Add to the salmon the  garlic, ginger,  green onion, basil,

 

and soy sauce.

 

Combine ingredients well

and form 4 large patties from mixture.

 

Heat up the sesame oil in a large frying pan on medium high heat

 

and add in the patties.

Cook for about 10 minutes flipping once half way through.

 

To make the sauce, add together all the above listed ingredients and stir to combine.
Pour a spoonful of sauce over the top of the finished salmon burger and serve inside a toasted bun.

 

Salmon Burgers

Adapted from www.mommiecooks.com

• 1 Pound Salmon
• 2 Tbsp. Soy Sauce
• 1 Clove Garlic
• 1 tsp. Powdered Ginger
• 1 Green Onion, Chopped
• 1 Tbsp. Fresh Basil, Chopped (about 5 leaves worth)
• 11/2 Tbsp. Sesame Oil

For the Ginger Lime Sauce:

• 1/4 Cup Mayonnaise
• 2 Tbsp. Sour Cream
• 1/2 tsp. Powdered Ginger
• 1 Tbsp. Soy Sauce
• 1 Green Onion, Chopped
• 1/4 Lime, Juiced

Directions:
Cut the salmon into large hunks and pulse it in a food processor until no large pieces remain.
Add to the salmon the soy sauce, garlic, ginger,  green onion, and basil.
Combine ingredients well and form 4 large patties from mixture.
Heat up the sesame oil in a large frying pan on medium high heat and add in the patties. Cook for about 10 minutes flipping once half way through.