The hubby has been on a burger fix lately. He has been ordering them out and grilling them up at home. Unfortunately, he married a woman who is in no way a grilling expert. That’s the one job that I always leave for him. So when planning our meals for the week, I thought about how to incorporate his burger obsession with a healthy stovetop twist. My Mexican sweet potato burgers came right to mind.
I love that these Mexican sweet potato burgers offer a meatless hearty meal option. They are packed with vibrant and fresh flavours. The other thing I love about any burger is that it is easy to make it your own. We always put out a buffet of fresh toppings and condiments. Deciding how to top your burger off is half the fun.
My hubby decided to top his with sharp cheddar cheese, Peruvian sweet pepper jelly, and a fried egg. Whereas I love mine just served in a lettuce wrap and a drizzle of spicy mayo and ketchup. However you decide to top your burger, this meatless option makes you happy you chose to forgo the beef.
Gourmet Mexican Sweet Potato Burger
- 1 large sweet potato
- 2 tablespoons coconut flour
- 1 medium egg
- ½ cup quinoa cooked
- ¼ cup sweet corn
- 2 tablespoons sriracha
- ¼ cup legumes cooked
- ½ teaspoon coriander seasoning
- ½ teaspoon paprika seasoning
- ¼ cup fresh cilantro
- Pierce a large sweet potato several times with a fork. Either cook sweet potato in the oven at 350 degrees Fahrenheit for 40 minutes or cook in the microwave for 7 minutes, flipping halfway through. Once the sweet potato is soft and cooled down, remove the skin. Use a fork to smash sweet potato.
- Add all the other ingredients to the large sweet potato using the same bowl. Mix together.
- Heat 1 teaspoon of oil in a medium-sized skillet over medium heat.
- Using your hands, form a medium-sized ball with the mixture and then smash it between your hands to form a “burger” patty.
- Cook the patties in the skillet for 4 to 5 minutes on each side. Serve immediately and top your burger with your favourite fixings.