These Maple Sweet Potato Pecan Burgers are packed with Vitamin A, Vitamin B6, Potassium, Iron and protein. The maple syrup and a kick of cayenne, combined with savory sweet potatoes, kale and pecans, results in a perfect balance of flavors. Serve these patties warm and save any leftovers in a refrigerator for up to 4 days.
Maple Sweet Potato Pecan Burgers [Vegan]
4 large burgers
- 2 cups peeled, cooked and mashed sweet potatoes
- 1/4 cup uncooked quinoa
- 3/4 cup water
- 2 tablespoons vegan butter
- 2 tablespoons maple syrup
- 1/8 teaspoon cayenne pepper
- 1/2 cup dry roasted pecans, chopped
- 1 cup chopped kale
- 1/2 teaspoon sea salt, plus a sprinkle for the onion topping
- 1 sweet onion
- A sprinkle of fresh ground black pepper
- 4 buns of your choice
- Preheat your oven to 400°F.
- Cook the quinoa according to package directions.
- In a separate saucepan, or in a microwave, melt 1 tablespoon of vegan butter substitute.
- Stir in 1 tablespoon of maple syrup and the cayenne pepper.
- Stir the maple syrup sauce in with the mashed sweet potatoes
- Stir in the the cooked quinoa, pecans, kale and sea salt.
- Form the mixture into four patties and place on a baking sheet.
- Bake for 45 minutes, turning once at the halfway point.
- When the burgers have approximately 15 minutes left to cook, make the onion topping by first roughly chopping the sweet onion.
- Melt the remaining 1 tablespoon of vegan butter substitute in a small skillet over medium heat.
- Add the onion to the melted butter
- Sprinkle with sea salt and fresh ground black pepper
- Cook for 12 minutes, stirring occasionally.
- Reduce the heat to low and pour in the remaining 1 tablespoon of maple syrup.
- Stir continuously as the onions continue to cook for 3 more minutes.
- Remove the onion mixture from the heat and spoon over the tops of the burgers once they have finished baking.
If your pecans aren't already dry roasted, you can roast them easily by spreading them out on a baking sheet and baking for 5 minutes at 350 degrees. Since sweet potatoes come in all shapes and sizes, I opted to include a measurement of the potatoes already cooked and mashed rather than a total number of sweet potatoes to use. Microwave the potatoes until soft, then removed the skin and mash with a fork in a large bowl.