Maple Sweet Potato Pecan Burgers for the “No More ‘Mallows!” Blogger Recipe Contest

The kind folks over at the North Carolina SweetPotato Commission are holding a recipe contest with the cutest name ever. It’s called “No More ‘Mallows!” and it’s a call to bloggers to:

PUT DOWN THE CANDIED NUTS & STEP AWAY FROM THE MARSHMALLOWS!
IT’S TIME TO DIG DEEPER WITH SWEET POTATOES


I am submitting my Maple Sweet Potato Pecan Burgers, which I was inspired to create after a brainstorming session for a new way to use sweet potatoes in a burger. I wanted something savory with a subtle spicy kick and a dash of sweetness, all rolled into one. There are definitely no ‘mallows involved as this recipe is 100% vegan. All my fellow blogger friends, get in on this contest if you looove sweet potatoes! The deadline for entry is 3/31.


Maple Sweet Potato Pecan Burgers
Makes 4 large burgers

Ingredients:

  • 2 cups peeled, cooked and mashed sweet potatoes
  • 1/4 cup uncooked quinoa
  • 3/4 cup water
  • 2 tablespoons Earth Balance Natural Buttery Spread or another vegan butter substitute
  • 2 tablespoons maple syrup
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup dry roasted pecans, chopped
  • 1 cup chopped kale
  • 1/2 teaspoon sea salt (plus a sprinkle for the onion topping)
  • 1 Vidalia onion
  • sprinkle of fresh ground black pepper
  • 4 buns of your choice

If your pecans aren’t already dry roasted, you can roast them easily by spreading them out on a baking sheet and baking for 5 minutes at 350 degrees.

Directions:

  1. To make the burgers, preheat your oven to 400 degrees Fahrenheit.
  2. Since sweet potatoes come in all shapes and sizes, I opted to include a measurement of the potatoes already cooked and mashed rather than a total number of sweet potatoes to use. I ended up using three small potatoes for this recipe. I microwaved them until soft, then removed the skin and mashed them with a fork in a large bowl.
  3. While your potatoes are cooking, bring the water and quinoa to a boil in a small saucepan.
  4. Turn the heat down to a low simmer and cover the saucepan, allowing the quinoa to cook for 8-10 minutes. Check the quinoa every couple of minutes since stove temperatures vary. It may cook faster or slower than expected. You’ll know it’s done when the water is almost gone from the pan and the quinoa appears to be nearly transparent instead of its original whitish color.
  5. Remove the quinoa from the stove and allow to sit, covered, for 5 minutes.
  6. In a separate saucepan, or in a microwave, melt 1 tablespoon of the vegan butter.
  7. Stir in 1 tablespoon of maple syrup and the cayenne pepper.
  8. Stir the maple syrup sauce in with the mashed sweet potatoes
  9. Then stir in the the cooked quinoa, pecans, kale and sea salt.
  10. Form the mixture into four patties and place on a baking sheet.
  11. Bake for 45 minutes, turning once at the halfway point.
  12. When the burgers have around 15 minutes left to cook, make the onion topping by first roughly chopping the Vidalia onion.
  13. Melt the remaining 1 tablespoon of vegan butter in a small skillet over medium heat.
  14. Add the onion to the melted butter
  15. Sprinkle with sea salt and fresh ground black pepper
  16. Cook for 12 minutes, stirring occasionally.
  17. Turn the heat down to low and pour in the remaining 1 tablespoon of maple syrup.
  18. Stir continuously as the onions continue to cook for 3 more minutes.
  19. Remove the onion mixture from the heat and spoon over the tops of the burgers once they have finished baking.

 

24 thoughts on “Maple Sweet Potato Pecan Burgers for the “No More ‘Mallows!” Blogger Recipe Contest

  1. These look amazing. I have difficulty digesting legumes so I have to restrict my intake of them, so I LOVE that this burger has none in there! And the flavour pairings look so good! Definitely going to try these soon!

  2. these burgers look fantastic! i actually tried making a sweet potato burger recipe for the contest, but i threw them out because they were grrrrrrrrrross! i need to make these!

  3. I made these last week and they were FABULOUS!!!!!! Super, super, super good!! So good, I’m making them again this week!!! Thanks for the wonderful recipe!!!! I hope you win, too!

  4. These look incredible! I love cooking with maple syrup, I bet it adds a nice layer of flavor with the cayenne :)

    Congrats on being the contest winner, great recipe!

  5. Congratulations on you win and thanks for all the great recipes! I love sweet potatoes and make them weekly, always searching for a new technique or recipe to try! I make black bean burgers and this is my new favorite. I roasted the sweet potatoes instead of microwaving to enhanced the sweetness.

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  8. I work for Bass Pecan Company and every year they have a recipe contest where you can win $1000. You should check it out!! If you like baking with pecans this is perfect for you! Bass Recipe Blog

  9. Just finished making these. They look and smell great, as does the onion topping. They seem to be falling apart as so many veggie burgers tend to do. Any suggestions?

    • Hi Nadine,
      Thanks for stopping by and trying out the burgers :) The best advice I have is to let them sit for about 5 minutes after removing them from the oven. They’ll still be warm when you eat them, but the ingredients will have set a little better. It’s still more fragile than a regular meat burger, though.

      • Mine keep falling apart too so that it makes them very difficult to turn over to cook both sides? Any suggestions for that?

        Otherwise we LOVE them in our house. We have them regularly!!!

        • Hi Valarie! Try baking one side a bit longer than recommended before flipping it. The longer it bakes, the more firm it becomes. Also be sure to flip with a spatula if you have one. And even if it totally falls apart, you can smush it back together with your hands once it has finished baking. I had to do that once after a failed attempt to flip one with a spoon :)

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