Trisha Yearwood's 'Sweet-Pea' Burgers
Trisha Yearwood's vegetarian sweet potato burger
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Now, normally, I don’t like a lot of veggie burgers. They either try too hard to simulate a meat burger or they just fall apart. Mine has chickpeas and sweet potatoes, and it really holds together. Sometimes I’ll just eat a burger plain with no bun. I make a batch and then we have meals for the next day or two!


  • Honey mustard sauce

    • 1/2 cup mayonnaise
    • 1/2 cup whole-grain Dijon mustard
    • 1/4 cup honey
  • Burgers

    • 2 large sweet potatoes, holes poked with a fork
    • Two 15-ounce cans garbanzo beans, drained and rinsed
    • 1 egg, beaten
    • 1 teaspoon chili powder
    • 1/4 cup all-purpose flour
    • 2 cups fine breadcrumbs
    • 1/2 cup finely grated Parmesan
    • Salt and pepper
    • 2 tablespoons olive oil
    • 2 tablespoons butter
  • To serve

    • 6 onion rolls, toasted
    • Bibb lettuce leaves
    • Sliced avocado


For the honey mustard sauce: In a bowl, combine the mayo, mustard and honey; mix well.

For the "sweet pea" burgers: Preheat the oven to 400 degrees F.; line a baking sheet with aluminum foil. Set the sweet potatoes on the baking sheet and bake until soft, 1 hour. Remove from the oven and let cool.

When cool enough to handle, halve the sweet potatoes, then scoop the flesh into a medium bowl and mash with the garbanzo beans. Add the egg, chili powder, flour, breadcrumbs, Parmesan and some salt and pepper. Mix until fully combined. Form the mixture in 6 patties.

In a large skillet over medium heat, heat the oil and butter, swirling them together. Add the patties to the skillet and cook until brown and crispy, about 5 minutes per side. Transfer to a paper-towel-lined plate to drain.

Serve the burgers on toasted onion rolls spread with honey mustard sauce. Top with lettuce and avocado.