Today on Chef AJ’s Weightloss Wednesday Show: Sweet Potato Burgers

Standard / by / June 13, 2018 / No Comments

Today you can find me on Chef AJ's YouTube channel for Weightloss Wednesday! Her new book The Secrets to Ultimate Weight Loss includes my recipe for no-sodium vegetable broth. In this episode, I make a quick vegetable broth - opting for fresh fruit and veggies like the recipe in my book Vegan Pressure Cooking -  in the Instant Pot.

And then I demonstrated how to use a GoWise air fryer!

I riffed on the kale and potato nuggets recipe from my book The Vegan Air Fryer: I cooked potatoes and garlic in homemade vegetable broth and then added canned cannellini beans (rinsed and drained) on top. I cooked at high pressure for 7 minutes, used a quick release, and then mashed with a hand masher. Then I added an entire package of raw arugula, combining well. I put the lid back on the Instant Pot and set it to warm for about 15 minutes. That's it! I refrigerated for a few hours before rolling into nuggets and air fried.

I also demonstrated a new veggie burger recipe (below). The base is okara (soy pulp from my soymilk maker; I use non-GMO organic soybeans.) but you could easily use 1 can of drained beans (pinto would be excellent) and then reduce the oats by about 1/4 cup (because there's more liquid in okara than beans).

Enjoy!

 

Print

Sweet Potato Burgers

Course Main Course
Cooking Method Air Fryer
Servings 8
©JLFields JL Fields

Ingredients

  • 1- lb sweet potato chopped into 1-inch chunks (peel on!)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1 1/2 cups okara (soy pulp) or one 14.5-ounce can of beans (rinsed and drained)
  • 1 1/4 cup rolled oats if using canned beans, use only 1 cup of oats)
  • 1/2 cup chopped scallions
  • 1/4 cup loosely packed fresh cilantro leaves coarsely chopped
  • 1 teaspoon Worcestershire sauce or 1 teaspoon vegetable broth
  • 1 teaspoon black sesame seeds
  • 1/2 teaspoon salt optional
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon smoked paprika
  • 8 collard green leaves de-stemmed (or hamburger buns)

Instructions

Preheat oven to 400ºF or an air fry to 370°F.

  1. Chop the sweet potatoes. Toss with paprika, garlic powder and cumin. Lay on a parchment lined tray and bake for 30 - 35 minutes or transfer to an air fryer basket and cook for 15 - 18 minutes. Remove from the oven or air fryer and let cool for 5 minutes.

  2. In a large bowl, add sweet potatoes, okara (or beans), rolled oats, scallions, cilantro, Worcestershire sauce (or vegetable broth), sesame seeds, salt (if using), pepper, ground mustard, and smoked paprika. Use bare hands or non-powdered gloves and mush everything together (or pulse in a food processor until combined). 

  3. Form into 8 4-ounce patties. 

  4. Air fry at 370°F for 12 to 15 minutes (until golden brown). 

  5. Place the cooked burger on the "light" side of a collard green leaf. Add your favorite veggie burger toppings, wrap and serve. 

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