We’re setting up our vegan grilling menus to include a variety of tasty meat-free burger recipes. This award-winning sweet potato burger from blogger Nikki Haney is one of our favorites.
Maple sweet potato pecan burger recipe
- 3 medium North Carolina sweet potatoes (about 1-1/2 pounds)
- 3/4 cup water
- 1/4 cup uncooked quinoa
- 2 tablespoons vegan butter, divided
- 2 tablespoons pure maple syrup, divided
- 1/8 teaspoon cayenne pepper
- 1 cup kale, chopped
- 1/2 cup dry-roasted pecans, chopped
- 1 small sweet onion, very coarsely chopped
- Freshly ground black pepper
- 4 sandwich buns
- Preheat oven to 400 degrees F.
- Pierce the sweet potatoes and microwave them together until soft, 4 to 6 minutes.
- Mash firmly into measuring cups to make 2 cups; transfer the mash to a medium mixing bowl.
- Meanwhile, in a small saucepan over high heat, bring water and the quinoa to a boil. Reduce it to a low simmer and cover, simmering until the water is nearly absorbed and the quinoa appears transparent, about 8 to 10 minutes.
- Remove the quinoa from the stove and allow it to sit covered for 5 minutes.
- In a separate saucepan, melt 1 tablespoon of the butter. Stir in 1 tablespoon of maple syrup and the cayenne pepper.
- Add the butter mixture to the mashed sweet potatoes along with the kale, cooked quinoa, pecans and 1/2 teaspoon of salt.
- Mix well and form the mixture into 4 patties. Place on a well-oiled baking sheet.
- Bake for 35 minutes, turning once at the halfway point.
- When the burgers have around 15 minutes left to bake, make the onion topping.
- In a small skillet over medium heat, melt the remaining 1 tablespoon butter. Add the onion and sprinkle with salt and freshly ground black pepper to taste.
- Cook and stir for 12 minutes. Reduce the heat to low and add the remaining 1 tablespoon of maple syrup.
- Cook and stir until the onions are slightly brown, about 3 more minutes, then remove it from the heat.
- Transfer the burgers to the buns and top each with the onion mixture.