SR visited this weekend, yay! She suggested having 'brunch' on Sunday but secretly wished that I'd just make something at home instead. I had a nicely stocked fridge and was going crazy from not cooking enough, so I was excited to finally put together a meal.
- 1 large sweet potato, peeled and cut in half lengthwise
- Olive oil
- 2 tsp red pepper flakes
- 2 tsp yellow onion, diced
- 1/2 green chili, diced
- 3 tbsp cilantro, diced
- 1 cup panko bread crumbs
- Burger buns
- 2 tbsp mayonnaise
- juice of 1/2 a lemon
- 1 tsp dijon mustard
- 2 cups arugula
- 1 medium yellow onion, sliced into rings
- 1 medium roma tomato, sliced
Preheat oven to 450 degrees F. Place sweet potato cut side up on a baking tray and season with olive oil, salt, pepper, and red pepper flakes. Bake for 30-35 minutes until it's cooked through. Spoon out sweet potato flesh into a bowl and add diced onion, green chili, and cilantro. Mix well.
Heat olive oil in a skillet, form small patties with the sweet potato mixture and coat in the panko bread crumbs. Cook until the panko forms into a nice crust and remove from heat. Meanwhile, grill or toast the hamburger buns. In a small bowl, combine the mayonnaise, lemon juice, and dijon mustard. Spread this on one side of the burger bun. Place a handful of arugula leaves on the bun, followed by the onion and tomato slices. Top with the sweet potato patty and cover with the other slice of bread.
The sweet potato patty was slightly sweet, slightly spicy, and crispy. The simple condiments and veggies added just the right amount of zing and crunch to the burger.