3/4 cup peeled and diced white or orange sweet potato (from half a 10-ounce sweet potato)
1 cup cooked quinoa
1 cup finely chopped kale
1/2 cup finely chopped carrot
1/3 cup finely chopped celery
1/3 cup quick-cooking oats
1/4 cup thawed frozen peas
1/4 cup toasted pecans, finely chopped
2 tablespoons finely chopped red onion
1 tablespoon minced garlic
2 1/2 teaspoons grated peeled fresh ginger
1/4 teaspoon fine sea salt
Cook sweet potato in boiling water until very soft, about 15 minutes. Drain and cool.
Preheat the oven to 400 degrees F. In a large bowl, combine sweet potato and remaining ingredients. Use your hands to break up chunks of sweet potato and press the ingredients until they hold together. With damp hands, form into patties about 4 inches in diameter and 3/4-inch think. Place on a parchment paper-lined baking sheet. Bake 15 minutes, then flip burgers and continue to bake until lightly browned on the other side, about 15 minutes longer.
*Forming neat veggie burgers:
Dampen the inside of a 1/2-cup measuring cup and pack it with the burger mixture, pressing down firmly. Turn the cup over and shake it gently to release the mixture into the palm of your hand, then press down with your other hand until the patty is about 3/4-inch thick.
*Freezing veggie burgers:
Cool cooked burgers and wrap individually in plastic wrap and then foil, or place them in individual resealable plastic bags, and freeze up to 6 months. To reheat, unwrap the burgers, place on a parchment paper-lined baking sheet and bake at 300 degrees F until heated through, 20 to 25 minutes.
Per Serving: Serving size: 1 patty, 190 calories (60 from fat), 7g total fat, 0g saturated fat, 0mg cholesterol, 200mg sodium, 26g carbohydrate (5g dietary fiber, 3g sugar), 5g protein