Tuesday, February 17, 2009

New Favorite: Sweet Potato Pecan Burgers

So, I'm back. I have a new baby and a new recipe. Life has been hectic, of course, but that doesn't mean I haven't been cooking. Pre-baby I spent days in the kitchen making meals to store in the freezer and post-baby I spend less time in the kitchen, while still trying to make healthy meals. I rely a lot of our favorite "go-to" meals, and I'm going to try to post those here interspersed with recipes from classic cookbooks.

This recipe for Sweet Potato Pecan Burgers is from Cooking Light, though if you wander over to that sight you will find the reviewers mostly found it mushy and not tasty. I disagree. My husband and I both really like this and I have made it twice in the last month. I don't know that the caramelized onions are necessary but they are a nice addition to the burger. This is a new favorite in our house and will be added to the regular rotation. I hope you enjoy them!

Sweet Potato Pecan Burgers
This is from Cooking Light. I changed the recipe a bit, including microwaving the sweet potatoes instead of boiling them and greatly reducing the amount of onion from 2 1/2 cups to 1 cup.

1 tsp canola oil
3 cups sliced onion
2 Tbs balsamic vinegar
1 tsp sugar
dash salt

2 1/2 cups sweet potato
cooking spray
1 cup chopped onion
3 garlic cloves
1 cup regular oats
1 1/2 tsp ground cumin
3/4 tsp salt
1/4 tsp pepper
1/2 cup chopped pecans, toasted
1 Tbs canola oil, divided
lettuce leaves
6 whole grain buns
chili sauce

To prepare onions, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add sliced onion to pan; sauté 12 minutes or until browned, stirring occasionally. Stir in vinegar, sugar, and 1/8 teaspoon salt; cook 30 seconds or until vinegar is absorbed. Remove onion mixture from pan; keep warm. Wipe pan dry with a paper towel.

To prepare burgers, microwave sweet potatoes until cooked through (about 8 minutes). Take the skin off and discard. Mash sweet potatoes. Heat large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chopped onion and garlic to pan; sauté 5 minutes or until tender. Place potato, chopped onion mixture, oats, cumin, 3/4 teaspoon salt, and pepper in a food processor; process until smooth. Place potato mixture in a large bowl; stir in nuts. Divide potato mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.

Heat 1 1/2 teaspoons oil in pan over medium-high heat. Add 3 patties to pan; cook 4 minutes or until browned. Carefully turn patties over; cook 3 minutes or until browned. Remove from pan; keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and 3 patties. Place lettuce leaves and patties on bottom halves of buns; top each patty with 1 tablespoon chili sauce, about 3 tablespoons onion, and top halves of buns.