Note: This is the second in a three-part Monday series on veggie burgers.
Last week, we kicked off our Meatless Monday veggie burgers series with a mouthwatering recipe that gets spicy flavor from bell peppers, cilantro and chili powder.
This week, we’re putting a barbecue spin on veggie burgers with a recipe for sweet potato patties beefed up with brown rice, peanuts, cannellini beans and your favorite barbecue seasoning. These vegan burgers pack so much sweet, smoky and nutty flavor that you won't miss the meat.
Serve the soft, crispy-at-the-edges patties on toasted buns with avocado slices and a healthy drizzle of warm barbecue sauce.
BBQ Peanut Sweet Potato Veggie Burgers
Makes 5 to 6 patties
1/2 to 3/4 cups whole, roasted and salted peanuts
1 cup mashed oven-baked sweet potato
1/2 cup cooked short-grain brown rice
1 1/2 cups cannellini beans, drained and rinsed in hot water to soften
1 tablespoon dry barbecue spice blend
1/4 teaspoon finely ground black pepper
1/2 teaspoon garlic powder
A few dashes cayenne (optional)
Salt, to taste
1/4 cup onion, diced
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons vegan barbecue sauce
Oil for baking or sauteing
Preheat oven to 400 degrees.
Use a food processor to grind the peanuts to crumbly bits. You want fine crumbles that range from powdery to chunky.
Combine sweet potato, rice, beans, peanuts, spices, onion, parsley and barbecue sauce in a large mixing bowl. Mash until the mixture is thick and creamy.
Spray a baking sheet with oil. Bake for about 15 minutes or until edges are brown. If sauteing, add a splash of safflower, coconut or extra-virgin olive oil to a hot saute pan and cook 2 to 4 minutes on each side over medium-high heat. Patties will fuse and firm up a bit as they cool.
Nutrition info per patty, based on 5: 370 calories (19 percent from fat), 8 grams total fat (1 gram saturated), no cholesterol, 58 grams carbohydrates, 19 grams protein, 259 milligrams sodium, 12 grams dietary fiber.
Contact enterprise reporter Sarah Gish via email at email@example.com or tweet @sarah_gish.