it’s restaurant week in madison, which means there is lots of going out to eat for three course meals upon us.
so for the nights when we don’t have reservations, i’m keeping things on the lighter side, and trying out some veggie recipes i’ve been tossing around inside my head.
these sweet potato, white bean, and tahini burgers are exactly that. they’re light, easy to make, contain healthy and simple ingredients, and work nicely with a soup or salad on the side. so, if you ate a crab dip appetizer, followed by an entire lamb shank and finished your meal off with bread pudding last night, you don’t have to feel too bad about yourself because tonight was healthy.
plus you went to a spin class. so you’re totally good, right?
- 1-2 sweet potatoes (about 2 cups when mashed)
- 3 cups cooked great northern or cannellini beans
- ½ large yellow onion, finely chopped
- 2 tablespoons tahini
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ cup whole wheat flour
- 1 tablespoon olive oil
- 8-10 buns
- dijon mustard, for garnish
- avocado, for garnish
- spinach or arugula, for garnish
- Preheat oven to 450.
- Bake potatoes, skin on, for 20-25 minutes until soft. Let cool until safe to touch. Peel skins and mash.
- Add in beans and onions, and mash with potatoes until consistent.
- Stir in tahini, cumin, chili powder, and salt. Next add flour and mix well.
- Form mixture into 8-10 patties, depending on what size you want. They will be soft but should hold together.
- Heat olive oil in a large pan. Cook patties 5-8 minutes each side, until browned.
- Toast buns and add all the garnishes you want.