SWEET POTATO BURGER

How was Thanksgiving for everyone? Ours was delicious. We had more side dishes than we bargained for. They were all so good! This also means we had a lot of leftovers. I usually end up making my sweet potato burger from the leftover sweet potato side. I add yams to it if we have those leftover too. These taste good if you make them from scratch too, no leftover sides required. We enjoy thanksgiving flavors for one more day. Good thing I had made a lot of my Chilli Peanut dip for veggies. It made the perfect condiment to go with this burger.

INGREDIENTS
Burger Buns
Greens
Vegan Mayo

FOR THE PATTIE
3-4 Sweet Potato, mashed
1 Cup Onion, diced
2 Green Chillies, Diced
1/4 Cup Peanuts, Raw
1/4 Cup Raisins
1 Clove Garlic, Minced
1/2 Cup Wheat Flour (Substitute Cornmeal for gluten free)
1/4 Tsp Turmeric

CONDIMENT
1-2 Red Chillies, Dry
1 Cup Peanuts, Raw (no shell)
1/4 Tsp Tamarind Paste
1-2 Cloves Garlic
1/2 Cup Onion, Sauteed
Salt to taste

PROCESS
1. In a pan saute the onion until it is almost translucent.
2. Add the green chilli and peanut and saute for one more minute.
3. In a bowl combine the sauteed ingredients with the mashed sweet potato/sweet potato side.
4. Add Raisins, Turmeric, and Wheat Flour. Mix in gently.
5. Form even sized patties. Add some more flour and mix if your pattie does not form easily or keeps falling apart.
6. Place the patties 2 inches apart on a lined baking try and place it in the freezer for 30 minutes.
7. While you are waiting for the patties, follow this link to put the Chilli Peanut sauce together.
8. After the 30 mins in the freezer are up, lightly brush the patties with oil and place under broiler.
9. When it just begins to brown, flip them half way through and broil the other side too. Watch carefully or the raisins and peanuts may char quickly.
10. Assemble on burger buns with the mayo and greens, and top it off with the Chilli Peanut sauce. Enjoy.