- 1 large sweet potato (about 1¼ cups cooked flesh)
- 1 (15½-ounce) can garbanzo beans, drained and rinsed, or home-cooked
- 1 cup cooked quinoa
- 1 egg, beaten
- 1 tablespoon lime juice
- 1 tablespoon chili powder
- 2 tablespoons shelled hemp seeds
- 1 teaspoon garlic powder
- 3 tablespoons minced green onions
- Salt and pepper
- ½ cup cornmeal, or more as needed
- 3 tablespoons olive oil
- Sriracha Coleslaw (recipe at right)
- 6 toasted brioche hamburger buns
- ½ cup mayonnaise
- 2½ teaspoons lime juice
- 2–3 teaspoons sriracha, or to taste
- 1 tablespoon sugar
- Salt and pepper
- 2 heaping cups shredded cabbage
Preheat oven to 350°. Wash sweet potato and pierce a few times with a fork. Place on a baking sheet lined with parchment paper or foil and bake until sweet potato is soft, about 1 hour. (It may take longer if potato is thicker.) Remove from oven and cool.
Put garbanzo beans and peeled sweet potato in a large bowl and thoroughly mash with a potato masher, ricer or fork. Add quinoa, egg, lime juice, chili powder, hemp seeds, garlic powder, green onions, salt and pepper. Mix well.
Place cornmeal on a flat dish. Form sweet potato mixture into 6 patties and coat both sides with cornmeal. They’re delicate, so use a spatula to help turn patties over. Refrigerate about 1 hour.
While patties are refrigerating, make Sriracha Coleslaw.
To cook patties, heat oil in a nonstick skillet over medium-high heat. Add patties and cook until nicely browned, about 5 minutes per side. Cook in batches if needed; add more oil for cooking second batch.
To serve, place a sweet potato burger on a bun and top with coleslaw. Serve with extra sriracha sauce on the side in case diners want a spicier burger.
In a medium bowl, mix mayonnaise, lime juice, sriracha, sugar, salt and pepper. Fold in cabbage.
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