Sweet Potato Burgers

By jaimieburke

Ingredients

• Cilantro Pesto:
• 2 cups of filling mixture for Southwestern Sweet Potato Bites
• 1/2 of cornmeal (or 1/4 cup whole wheat flour & 1/4 cup cornmeal)
• 1 egg
• 1 bunch of cilantro leaves and stems (7 – 8 ounces)
• 8 – 10 large garlic cloves, peeled
• juice of 1 medium lime
• 1 teaspoon coarse Kosher salt
• 1/4 cup cashews, unsalted
• 1/3 cup olive oil

Details

Servings 6
Adapted from ourladyofsecondhelpings.com

Preparation

Step 1

Preheat a non-stick pan or pancake griddle to medium high heat. Preheat oven to 300 degrees
Measure approximately 2 cups of into a medium mixing bowl. Add cornmeal (and flour) and egg. Stir until fully incorporated. Mixture will be soft and sticky.
Using a clean hand scoop up a ball of mixture approximately 1/3 of a cup at a time. Plop the squishy ball onto the preheated pan and gently press into a round patty about a little under 1/2 inch thick. Repeat until mixture is gone.
Cook burgers until golden on top and bottom – around 4 minutes per side.
Transfer burgers to a sheet pan to finish in the preheated oven for about 10 more minutes.


Cilantro Pesto:

Into the bowl of a food processor – place as much of the cilantro as will fit comfortably. Top with the garlic and cashews. Secure lid and pulse to begin to break down the leaves.
Once the leaves have collapsed add the remaining cilantro leaves, half of the salt, and all of the lime juice.
Secure the lid and turn it on. While the blade is running, drizzle the olive oil into the shoot. The pesto will become a thick paste. Blend until the leaves have broken down and it becomes an even texture.
Taste the pesto and add more salt if needed.

Finished pesto can be refrigerated for use with in a week or frozen in individual portions for future use.