Sweet Potato-Pecan Burgers with Caramelized Onions

From Cooking Light Magazine Jan/Feb 2009

Onions:

1 tsp canola oil

3 C sliced onion

2 Tbsp balsamic vinegar

1 tsp sugar

1/8 tsp salt

Burgers:

2 1/2 C cubed, peeled, sweet potato

Cooking spray

2 1/2C chopped onion

3 garlic cloves

1 C regular oats

1 1/2tsp ground cumin

3/4 tsp salt

1/4 tsp pepper

1/2 C chopped pecans, toasted

1 Tbsp canola oil, divided

6 boston lettuce leaves

6 100% whole wheat or whole-grain buns

6 Tbsp chili sauce

To prepare onions, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.  Add sliced onion to pan;saute 12 minutes or until browned, stirring occasionally.  Stir in vinegar, sugar, and 1/8 tsp salt; cook 30 seconds or until vinegar is absorbed.  Remove onion mixture from pan;keep warm. Wipe pan dry with a paper towel.

To prepare burgers, place potato in a large saucepan; cover with water.  Bring to a boil.  Reduce heat,and simmer 15 minutes or until tender; drain.

Heat large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Add chopped onion and garlic to pan; saute 5 minutes or until tender.

Place potato, chopped onion mixture,oats, cumin, 3/4 teaspoon salt, and pepper in a food processor; process until smooth.  Place potato mixture in a large bowl; stir in nuts.  Divide potato mixture into 6 equal portions, shaping each into a 1/2" thick patty.

Wipe pan dry with a paper towel.  Heat 1 1/2 teaspoons oil in pan over medium-high heat.  Add 3 patties to pan; cook 4 minutes or until browned.  Carefully turn patties over; cook 3 minutes or until browned.  Remove from pan; keep warm.  Repeat procedure with remaining 1 1/2 teaspoons oil and 3 patties. Place lettuce leaves and patties on bottom halves of bun; top each patty with 1 tablespoon chili sauce, about 3 tablespoons onion, and top halves of buns.