Yummy Yamburgers with Creamy Roasted Sesame Dressing and Cranberry Sauce

By Vegiegail

Ingredients

• For the burgers:
• 1 cup baked yam
• 1 14.5-oz can Cannellini beans, drained and rinsed
• 1/2 cup cooked brown rice, divided
• 1/4 cup onion, diced
• 1 Tbsp Simply Sesame Pure Roasted Sesame Spread
• 1 Tbsp ground flaxseed
• 1 tsp garlic powder
• 1/2 tsp rosemary
• 1/2 tsp coriander
• 1/2 tsp sea salt
• 1/4 tsp cinnamon
• 1/2 cup dried cranberries, coarsely chopped
• 1/2 cup chopped pecans*
• For the Sesame Dressing:
• 2 Tbsp unsweetened nondairy yogurt (I use coconut yogurt)
• 1 Tbsp Simply Sesame Pure Roasted Sesame Spread or Simply Sesame Vanilla with Almond Bits
• 1 Tbsp lime juice, freshly squeezed
• 1 tsp agave nectar (optional)
• Cranberry sauce
• Lettuce
• Avocado
• Sliced red onion (optional)

Details

Servings 4

Preparation

Step 1

Preheat oven to 400°F. Line a baking sheet with parchment paper and spray with olive oil. Set aside.

In a large bowl, mash together baked yam and Cannellini beans. Add 1/4 cup of the cooked brown rice, onion, Simply Sesame Spread, ground flaxseed, herbs, and spices, and mash again until well combined. Stir in the remaining brown rice, cranberries, and pecans.

Using a 1/2-cup measuring scoop, portion burgers into four large patties, and place on prepared baking sheet.

Bake for 30 minutes, carefully flip the burgers, and bake for 12-15 minutes more, until tops are golden brown.

While burgers are baking, in a small bowl, mix together all of the dressing ingredients until well combined. Set aside.

When burgers are done, serve hot on toasted European-style crusty hard rolls, topped with lettuce, sliced avocado, sesame dressing, cranberry sauce, and sliced red onion, if desired.