Maple Chipotle Sweet Potato Burger Recipe

via whatthecookery

Maple Chipotle Sweet Potato Burger
makes 4 burgers

you will need:
1/4 dry millet + 3/4 cup water
1 large or (2) small sweet potatoes, peeled, cubed and steamed (about 2 cups worth)
1 cup of baby Bella mushrooms, quartered
2 dates, pitted
1 chipotle pepper
juice of 1 lime
1 tsp cumin
1 tsp dried cilantro, 2 tsp if using fresh
1/2 tsp kosher salt
1 tbsp pure maple syrup
1/4 cup wheat germ (GFO - gf oats)
1 tbsp Pepita’s

To serve
canola oil
avocado, arugula & buns for serving

assembly:
peel, cube and steam sweet potatoes

~in a small sauce pan bring water to a boil, add millet, cover and cook for 15 minutes until water is absorbed and millet is cooked through - remove from heat and cool.
in a food processor fitted with an s blade, process sweet potato, mushrooms, dates, chipotle pepper until mushrooms are finely diced.

~in a medium bowl add sweet potato mix, cooked millet and remaining ingredients - lime through Pepita’s and mix well. divide the mixture into 4 even mounds. form each mound into a patty and place on a baking sheet.
in a medium fry pan, heat a tsp of canola oil over medium heat. 1 patty at a time pan fry in oil until each side is golden brown. transfer back to the baking sheet, continue with each burger.

~bake pan seared burgers in a pre heated 350* oven for 10 minutes - this step ensures the burger
“sets” / “firms” up.

~remove from oven and serve on a bun with mashed avocado, arugula and slice tomato.
to freeze for later, layer burgers between wax or parchment paper and seal in a Ziploc bag. reheat on the grill, stove top or toaster oven until warmed through.

Calories ~ don't worry about it, the burger is filled with all the right stuff