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Trisha Yearwood's 'Sweet-Pea' Burgers

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(186)
Trisha Yearwood's vegetarian sweet potato burger
Ray Kachatorian
RATE THIS RECIPE
(186)

Ingredients

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
  • Chef notes

    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!

    Preparation

    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.