Shared Plates: February 2018 Contest Winner
When we launched this particular Shared Plates theme, we knew we were going to get some interesting burgers — beef or otherwise. Even so, we were surprised at how delicious winner Chelsea Smith’s sweet potato burger looked.
The winning combination was the product of some experimentation, explains Smith.
“I am the type of cook who doesn’t like a single thing to go to waste,” she says. “All the little experiments I come up with eventually get used in the kitchen. This sweet potato burger was just that.”
Appropriate, given her Instagram handle, Smith also topped the burger with a lemon mayo inspired by her Grandma. “I also like to use a mix of mayo, mustard, acid, and sugar as an ode to my grandmother’s potato salad,” she explains.
Recipe: Sweet Potato Burger
For the sweet potato burger:
1½ cups cooked quinoa
2 sweet potatoes
¼ teaspoon salt
1 teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon paprika
½ teaspoon cayenne powder
¼ teaspoon black pepper
1 15-ounce can of northern white beans or garbanzo beans
For the lemon mayonnaise:
¼ cup mayonnaise
1 teaspoon lemon juice
1 tablespoon mustard
Lettuce, spinach, or any type of green
Preheat the oven to 400 degrees.
Cut the sweet potatoes in half, lengthwise and place open face down on a baking sheet. Cook the sweet potatoes in the oven at 400 degrees for 30 minutes.
While the sweet potatoes are baking, start to cook your quinoa and prepare the mayonnaise.
Once sweet potatoes are done, scoop them out into a larger bowl. Add beans and mash leaving some texture for the burger. Mix in the quinoa and spices. Combine together with hands and form patties.
Oil a skillet or pan. Sear the patty to create a good crust on burger. Once crust has developed, place the patty on a lined baking sheet and bake in the oven for 20 minutes, making sure to flip them halfway through.
After removing the burgers from the oven, top with sliced brie cheese. Assemble and enjoy!