top of page

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

All rights reserved©

RECENT

POSTS

bottom of page