photo 1 (36)Ingredients:

2 large sweet potatoes
1 c cannellini beans, rinsed, drained
2 garlic cloves, minced (or 1/2 tsp garlic powder)
1/3 c oats (I used quick oats)
1/3 c gluten-free all-purpose flour (or any other flour)
1/4 c egg beaters (or 1 large egg)
1 1/2 tsp paprika
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
1/8 tsp cumin, ground
                                                            Topping:
photo 4 (13)1/4 c non-fat plain Greek yogurt (Use soy Greek plain yogurt for milk free option)
1 1/2 tsp maple syrup
1/2 tsp garlic powder
Dash of salt
Sprinkle of black pepper
Optional: 1 sliced avocado for topping

Directions:

1. Pierce sweet potatoes with a knife and microwave on high for 5 minutes. Turn potatoes over and microwave for an additional five minutes. Remove, cut in half and allow to cool enough to be handled.
2. While waiting for potatoes to cool, coarsely mash beans in a large mixing bowl. Scoop out the flesh of both sweet potatoes and add to beans. Mash together.
3. Add spices, salt, pepper, egg, flour, oats, and minced garlic. Mix together until combined. Cover and place in fridge for 3-4 hours, or overnight.
4. Once mixture is set enough, patty mixture into 5 burgers. I freeze them at this point to eat them at a later time, since they are much easier to handle when they are frozen. I just patty them, place on wax paper sheets, stack them up, and freeze in an air tight container.
photo 2 (33)
   photo 1 (37)
 
 
 
 
 
Cooking Options
Method 1:  Heat broiler on low setting. Line a baking sheet with foil and spray with non-stick cooking spray. Place patties on the lined sheet and broil on each side for about 8-9 minutes on each side or until cooked through. Watch burgers carefully when using the broiler as they can burn very quickly.
 
Method 2: Preheat your George Foreman grill. Spray top and bottom with non-stick cooking spray. Cook for about 10 minutes or until golden brown and heated through.
 
Method 3: Heat a large skillet over medium heat. Add 2 tbsp of olive oil and cook for about 5-6 minutes on each side or until golden brown. Flip gently so they don’t fall apart!
 
*Method 2 is my favorite way to cook these, and the easiest for me! 

Topping:

In a small dish, combine yogurt with garlic powder, maple syrup, and a sprinkle of salt and pepper. Stir until well combined. Top each burger with about 1 tbsp of mixture. Place burger on whole wheat bun and top with avocado slices, if desired.
 
Yields 5 burgers, serving size 1 burger
4 points on WW Points + System (sweet potato burger only)
add 1 point for 1 tbsp of yogurt sauce
add additional points for bun and avocado slices
 
I am in no way affiliated with Weight Watchers.
 
Recipe modified from howsweeteats.com
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