Jenny Dunklee | The Lazy Vegan Baker: Jenny Dunklee
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
1 cup cooked sweet potato, lightly mashed *
1⅓ cups Golden Girl Granola Forest Maple
1 15 oz can cannellini beans, drained
1 cups walnuts
½ cup baby spinach (2 oz)
1 tablespoon ground flax seed
¼ teaspoon black pepper
½ teaspoon salt
¾ - 1 teaspoon chili powder (adjust to taste)
¼ teaspoon garlic powder
Instructions
In a food processor, pulse the granola several times until it is just a bit finer. Separate ground granola into two portions. 1 cup in a pie plate or shallow dish to use for crusting the burgers later on and ⅓ cup in a large bowl where you will be adding the rest of the burger ingredients.
Put the cannellini beans in the food processor and pulse several times until broken up but not completely smooth. Add to bowl.
Pulse the walnuts a few times in the processor and add to bowl (again, you want smaller pieces but not crumbs).
Add the spinach to the processor and pulse until bite size bits and add to bowl.
Add the remainder of the ingredients and mash it all together until well combined.
Let chill for 30 minutes in the refrigerator.
Preheat oven to 400F. Line a baking sheet with foil and spray lightly with oil.
Using a ⅓ measuring cup, scoop out the dough.
Form the scoops into round patties with your hands and then gently coat the tops, bottoms and sides with the reserved granola.
Place on prepared baking sheet and bake 15 minutes, then turn patties over and bake an additional 15 minutes.
Serve with your favorite burger bun and toppings.
Notes
* I find the easiest way to cook sweet potatoes is to bake them. Turn your oven to 375F, line a baking sheet with foil, pierce the sweet potatoes a bunch with a fork and bake for 45-60 minutes until soft and tender. Let cool and scoop the flesh out.
Recipe by The Lazy Vegan Baker at https://thelazyveganbaker.com/2015/07/09/granola-crusted-sweet-potato-burgers/