Sunday, May 03, 2009
Sweet Potato-Pecan Burgers with Caramelized Onions
From Cooking Light Magazine Jan/Feb 2009
1 tsp canola oil
3 C sliced onion
2 Tbsp balsamic vinegar
1 tsp sugar
1/8 tsp salt
2 1/2 C cubed, peeled, sweet potato
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.