Broccoli Cheeseburgers with Spicy Sweet Potatoes Recipe

Broccoli Cheeseburgers with Spicy Sweet Potatoes Recipe
Broccoli Cheeseburgers with Spicy Sweet Potatoes Recipe photo by Taste of Home
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Broccoli Cheeseburgers with Spicy Sweet Potatoes Recipe

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These faux burgers are so packed with flavor that nobody notices they're also packed with protein, fiber and vitamins. —Pamela Vachon, Astoria, New York
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.

Ingredients

  • 2 medium sweet potatoes, cut into 12 wedges each
  • Cooking spray
  • 1 teaspoon salt-free spicy seasoning blend or reduced-sodium Creole seasoning
  • 4 teaspoons extra virgin olive oil, divided
  • 1 shallot, minced
  • 1 cup fresh broccoli florets, cut into 3/4-inch pieces
  • 1 large egg, beaten
  • 1 cup white kidney or cannellini beans, rinsed and drained
  • 1 cup ready-to-serve quinoa
  • 3/4 cup shredded reduced-fat cheddar cheese
  • 4 whole wheat hamburger buns, split
  • Optional toppings: lettuce leaves, tomato slices, ketchup, mustard and reduced-fat mayonnaise

Directions

Preheat oven to 450°. Spritz sweet potato wedges with cooking spray until lightly coated. Sprinkle with seasoning mix; toss to coat. Arrange in a single layer on a 15x10x1-in. baking sheet. Bake, turning wedges halfway through cooking, until tender and lightly spotted, 30-35 minutes.
Meanwhile, in a large nonstick skillet, heat 2 teaspoons olive oil over medium heat. Add shallot; cook until translucent, about 2 minutes. Add broccoli; cook just until it turns bright green, about 3 minutes longer.
Transfer broccoli mixture to a food processor. Add egg and beans; pulse until ingredients are blended but not pureed. Pour broccoli mixture into a large bowl. Add quinoa and cheddar cheese; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties.
In a large nonstick skillet, heat remaining oil over medium-high heat. Add burger patties to skillet; cook until golden and heated through, about 3 minutes on each side.
Serve burgers immediately on whole-wheat buns with sweet potato wedges. If desired, add optional toppings. Yield: 4 servings.

Test Kitchen tips
  • This moist and tender patty really holds together well, unlike a lot of veggie-based "burgers."
  • The flavor of these protein-packed patties is reminiscent of a Mediterranean falafel.
  • Originally published as Broccoli Cheeseburgers with Spicy Sweet Potatoes in Taste of Home February/March 2018

    Nutritional Facts

    1 burger with six sweet potato wedges: 457 calories, 14g fat (4g saturated fat), 62mg cholesterol, 550mg sodium, 65g carbohydrate (14g sugars, 11g fiber), 18g protein.

    • 2 medium sweet potatoes, cut into 12 wedges each
    • Cooking spray
    • 1 teaspoon salt-free spicy seasoning blend or reduced-sodium Creole seasoning
    • 4 teaspoons extra virgin olive oil, divided
    • 1 shallot, minced
    • 1 cup fresh broccoli florets, cut into 3/4-inch pieces
    • 1 large egg, beaten
    • 1 cup white kidney or cannellini beans, rinsed and drained
    • 1 cup ready-to-serve quinoa
    • 3/4 cup shredded reduced-fat cheddar cheese
    • 4 whole wheat hamburger buns, split
    • Optional toppings: lettuce leaves, tomato slices, ketchup, mustard and reduced-fat mayonnaise
    1. Preheat oven to 450°. Spritz sweet potato wedges with cooking spray until lightly coated. Sprinkle with seasoning mix; toss to coat. Arrange in a single layer on a 15x10x1-in. baking sheet. Bake, turning wedges halfway through cooking, until tender and lightly spotted, 30-35 minutes.
    2. Meanwhile, in a large nonstick skillet, heat 2 teaspoons olive oil over medium heat. Add shallot; cook until translucent, about 2 minutes. Add broccoli; cook just until it turns bright green, about 3 minutes longer.
    3. Transfer broccoli mixture to a food processor. Add egg and beans; pulse until ingredients are blended but not pureed. Pour broccoli mixture into a large bowl. Add quinoa and cheddar cheese; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties.
    4. In a large nonstick skillet, heat remaining oil over medium-high heat. Add burger patties to skillet; cook until golden and heated through, about 3 minutes on each side.
    5. Serve burgers immediately on whole-wheat buns with sweet potato wedges. If desired, add optional toppings. Yield: 4 servings.

    Test Kitchen tips
  • This moist and tender patty really holds together well, unlike a lot of veggie-based "burgers."
  • The flavor of these protein-packed patties is reminiscent of a Mediterranean falafel.
  • Originally published as Broccoli Cheeseburgers with Spicy Sweet Potatoes in Taste of Home February/March 2018

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