• Liz Talley - Urban Graze

Sweet Potato Maple Pecan Burgers


We like these for brunch, as they're wonderfully satisfying and a little sweet, but they'd be terrific for a light dinner too.

2 medium sweet potatoes

1 cup cooked quinoa

2 Tbsp butter

2 Tbsp. maple syrup

1/8 teaspoon cayenne pepper

1 cup chopped kale, chard, spinach, or beet greens -firmly packed

½ cup pecans, toasted and chopped

½ sweet onion, very coarsely chopped

Salt and pepper

4 sandwich buns

Pierce sweet potatoes amply with a fork and microwave until soft, about 5-7 minutes. Mash to make 2 cups; transfer to a medium mixing bowl. (You could roast the sweet potatoes if you prefer, instead of microwaving).

In a small pan, melt 1 Tbsp. of the butter. Stir in 1 Tbsp. of maple syrup and the cayenne pepper. Add mixture to the mashed sweet potatoes along with the kale, cooked quinoa, pecans and 1/2 tsp. salt; mix well.

Form the mixture into four patties; place on a well-oiled baking sheet. Bake at 400 for 35 minutes, turning once at the halfway point.

When the burgers have around 15 minutes left to bake, make the onion topping: In a small skillet over medium heat, melt the remaining 1 tablespoon butter. Add the onion; sprinkle with salt and fresh ground black pepper to taste. Cook and stir for about 10 minutes. Reduce heat to low; add remaining 1 Tbsp. of maple syrup. Cook and stir until onions are slightly brown, about 3 more minutes; remove from heat.

Toast the buns if desired for extra crunch. Transfer burgers to buns and top each with onion mixture.

Recipe created or adapted by Liz Talley, Urban Graze

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#entree #lunch

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