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Nutrition Facts
Serving Size 1 (311g) Recipe makes 6 servings The following items or measurements are not included below: 2 tablespoons balsamic vinegar
Calories 445
Calories from Fat 122		(27%)
Amount Per Serving		%DV
	Total Fat 13.6g	20%
	Saturated Fat 1.6g	8%
	Monounsaturated Fat 6.7g
	Polyunsaturated Fat 4.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 809mg		33%
Potassium 684mg		19%
Total Carbohydrate 70.7g		23%
	Dietary Fiber 9.4g	37%
	Sugars 14.2g
Protein 12.2g		24%
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Sweet Potato-Pecan Burgers W/Caramelized Onions

Recipe #360191 | 1¼ hours | 23 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Manami
Mar 10, 2009

Cooking Light Magazine, January/February 2009. Choose breads labeled 100% whole wheat or whole grain to make sure you're getting their benefits. Nuts add healthful unsaturated fats and filling protein to this tasty vegetarian sandwich. As per request.

SERVES 6 (change servings and units)

Ingredients

ONIONS

1 teaspoon canola oil
3 cups sliced onions
2 tablespoons balsamic vinegar
1 teaspoon sugar
1/8 teaspoon salt

BURGERS

2 1/2 cups cubed peeled sweet potatoes (1/2 inch)
cooking spray
2 1/2 cups chopped onions
3 garlic cloves
1 cup regular oats
1 1/2 teaspoons ground cumin
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped pecans, toasted
1 tablespoon canola oil, divided
6 boston lettuce leaves
6 (1 1/2 ounce) 100% whole-grain buns
6 tablespoons chili sauce

Directions

1
PREPARE ONIONS:.
2
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
3
Add sliced onion to pan; sauté 12 minutes or until browned, stirring occasionally.
4
Stir in vinegar, sugar, and 1/8 teaspoon salt; cook 30 seconds or until vinegar is absorbed.
5
Remove onion mixture from pan; keep warm.
6
Wipe pan dry with a paper towel.
7
PREPARE THE BURGERS:.
8
Place potato in a large saucepan; cover with water.
9
Bring to a boil.
10
Reduce heat, and simmer 15 minutes or until tender; drain.
11
Heat large nonstick skillet over medium-high heat.
12
Coat pan with cooking spray.
13
Add chopped onion and garlic to pan; sauté 5 minutes or until tender.
14
Place potato, chopped onion mixture, oats, cumin, 3/4 teaspoon salt, and pepper in a food processor; process until smooth.
15
Place potato mixture in a large bowl; stir in nuts.
16
Divide potato mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
17
Wipe pan dry with a paper towel.
18
Heat 1 1/2 teaspoons oil in pan over medium-high heat.
19
Add 3 patties to pan; cook 4 minutes or until browned.
20
Carefully (if not they'll fall apart) turn patties over; cook 3 minutes or until browned.
21
Remove from pan; keep warm.
22
Repeat procedure with remaining 1 1/2 teaspoons oil and 3 patties.
23
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.
24
Yum!