For the month of March I was assigned AnnaDishes. Anna’s blog is not only about delicious recipes, but also favorite dishes, restaurant reviews, floral design, and more. Such a lovely website! I love Secret Recipe Club for bringing so many bloggers together :D
The recipe I chose from AnnaDishes wonderful blog is Sriracha and Sweet Potato Turkey Burgers! I replaced the 1 pound lean ground turkey with 2 cans of cannellini beans and the egg with whole wheat flour. Voila! So easy (and fun) to veganize recipes.
Spicy Sweet Potato & White Bean Burgers
Yields 9-10 burgers (about 2 Tbsp each)
2 (15 ounce) cans cannellini beans, drained and rinsed
1 medium sweet potato
2 tsp sriracha sauce
1 tsp agave nectar
1/2 to 3/4 tsp sea salt
Black pepper, to taste
1/4 cup whole wheat flour
Breadcrumbs as needed for coating the burgers (I used Ian’s Natural Foods brand gluten-free original panko breadcrumbs)
Avocado oil, for frying
Preheat the oven to 375 degrees Fahrenheit. Poke steam holes into the sweet potato, wrap in foil, place on a baking sheet and bake for 45-1 hour, or until fully cooked. Remove from the oven and let it cool, or until you are able to handle it without burning yourself.
In a medium mixing bowl, place the beans and mash with a fork. Remove the skin (very easy to do once the sweet potato is cooked) from the sweet potato, roughly chop and place into the mixing bowl; mash to incorporate with the white beans.
Add in the sriracha, agave, seasoning spice, salt and pepper and mix well. Add in the whole wheat flour and stir until combined.
Heat a nonstick skillet over medium heat and add a tablespoon or two of oil. In a flat bowl or plate, spread out the panko breadcrumbs. Scoop out the burger batter (about 2 Tbsp per patty) and dredge well in the breadcrumbs. Place into the heated and oiled skillet. The burgers are very fragile, but they will stiffen up as they are cooked. Remove from pan and place on a large, paper towel lined plate.
Alternately, bake the burgers in a preheated 375 degree Fahrenheit oven on a parchment lined baking sheet for about 20-25 minutes on each side.
Enjoy these either on their own or on a bun with all the fixings! I’m going to freeze a couple for later… they’re so good I worry I might eat the whole batch before tomorrow ;P