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Sweet Potato Burgers Topped with Avocado

Sweet Potato Burgers Topped with Avocado
Sweet Potato Burgers Topped with Avocado

Prep time: 15 min. Cook time: 15 min. Makes: 6 or 8 patties

1 large sweet potato, baked, peeled and mashed (about 2 cups)
2 cans navy beans, drained and rinsed
2 tsp honey
1 tsp black pepper
½ tsp cinnamon
1 tsp cumin
Pinch cayenne
Salt to taste
½ tsp crushed red pepper flakes
1/3 cup chopped parsley
¼ cup wheat flour
Panko bread crumbs
Grapeseed oil

Burgers: Whole wheat buns, avocado, red tipped lettuce (or lettuce of your choice), sliced tomatoes, chopped green onions or sliced red onion, parsley, and anything else that you would like.

Place mashed sweet potato in a large mixing bowl, add beans. Mash beans and potatoes together. Mix in honey, black pepper, cinnamon, cumin, cayenne, salt, crushed red pepper flakes, parlsey, and flour. Form into 6 or 8 large patties or smaller ones if you prefer (add more flour or a scoop of Panko to thicken the mixture if needed). Coat each pattie with a thick layer of panko crumbs.

Heat oil in a large, heavy bottom, skillet over medium high heat. Place each pattie in the skillet and cook until browned on both sides. Transfer cooked patties onto paper towels to cool for a couple of minutes. Serve on toasted bun with toppings.

Prep time: 15 min. Cook time: about 4-1/2 hours. Serves: about 12 persons

1 (12lb) whole turkey, completely thawed*
¾ cup olive oil
1 tbsp crushed garlic
2 tsp dried basil
1 tsp ground sage
1 tsp sea salt
½ tsp freshly ground black pepper
¼ cup butter
2 cups water
Sprigs of Rosemary

Bring thawed turkey to room temperature. Preheat oven to 475ºF. Clean turkey, inside and out. Be sure to remove the neck and giblets from the inside of turkey. Don’t laugh, people forget! (discard giblets and organs). Place turkey in a roasting pan with a lid. In a small bowl, combine olive oil, garlic, basil, sage, salt, and pepper. Gently separate the skin from the breast but don’t remove it. Your goal is to rub the mixture on the turkey breast between the breast skin and the meat. Turn the turkey slightly and pour the mixture in and then rub it around. Melt a little butter to brush on the outside of the skin. Sprinkle with salt and pepper. Pour water into the bottom of the roasting pan, and cover. Bake at 475ºF for 20 minutes.

Turn oven to 250ºF and continue cooking about 3 hours. Remove cover, check internal temperature of the thickest part of the thigh. Add sprigs of Rosemary to roasting pan and continue cooking (uncovered) until temperature measures between 170ºF and 180ºF. Remove bird from oven and allow to stand for at least 20 minutes, before carving. Place carved turkey on a warmed platter.

Note: The safest way to thaw a frozen whole turkey is in the refrigerator: 8 to 12 lb turkey will take about 2 or 3 days.

Note: It is not a good idea to cook your stuffing inside the turkey. To play it safe, it is best to cook your stuffing separately in a casserole dish.

Prep time: 10 min. Cook time: 20 min. Serves: about 12 persons

2 tbsp fresh lime juice
2 tsp lemon peel
½ cup plain water
½ cup maple syrup or honey
2 cups granulated sugar
12 oz of cranberries
2 tsp ginger root, finely grated
Garnish: Lime wedges

In a heavy bottom, medium size saucepan, put lime juice, lemon peel, water, sugar and maple syrup. Bring the mixture to the boil. Lower the heat and let simmer for about 5 minutes. Add the cranberries; simmer again for 5 minutes, stirring. Add the ginger and simmer a further for 5 minutes until the mixture starts to thicken. Transfer to the serving bowl and garnish with the lime wedges. Best served, room temperature.

Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email [email protected] Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection – ‘DINING ON DECK’.

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