Sweet Potato & Eggplant Vurgers

 

Veggie burgers have so much more potential than a frozen patty of flour, preservatives, and mushy veggie starch. I’ve written previous articles on making burgers out of pinto beans and quinoa, or incorporating broccoli slaw. A veggie burger is as simple as some cooked vegetables and some thing(s) to bind everything together into a patty.

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This recipe combines some of end-of-summer stars and healthy whole grain oats into a sweet and tasty patty that can be eaten on its own, in a bun or wrap, or over a salad of greens or grains. As always, substitute in whatever other veggies you have and like for those you don’t have or enjoy.

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Ingredients:

  • 1 small-med eggplant
  • 2 medium sweet potatoes
  • 1/2 red onion, diced
  • 1/2 cup shredded radishes
  • 1 cup whole oats and/or flour
  • 2 tbsp spices of choice
  • 1/4 cup olive oil

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Step 1: Dice up the eggplant, onion, and sweet potato. Peel the sweet potato if you don’t want pieces of peel in your burgers. You can pre-boil the potato if you want it to cook faster, or you can put it into a pan with a lid and slow-cook prior to adding the eggplant and onion. Cook all veggies until soft enough to mash with a fork.

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Step 2: In a large bowl, mash all the veggies together with a fork or potato masher. Add the oats & shredded radish, and mix until it begins to become sticky, such that you can shape patties from it. You can also add an egg if you need extra binding.

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For spices, I added in some garlic salt, paprika, and black pepper.

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Step 3: In a frying pan, pour the oil and heat it to medium. Shape the patties into small rounds with your hands. Fry the patties a few at a time, making sure they aren’t touching. Fry until crispy and brown, about 5-6 minutes each side.

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Step 4: Place the patties on a wire rack or paper towels to drain extra oil off the patties.

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You can use these just as you would a regular burger and top with pickles, lettuce, tomato, hot peppers, ketchup, mayo, etc.

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