These veggie burgers are a fantastic way to satisfy a burger craving. With the base of the veggie patties coming from sweet potato and other veggies, you’ll be giving your body nutrients while enjoying every second of sinking your teeth into a delicious burger. Pack your burger full of crispy lettuce, salty and sweet tomato slices, creamy avocado, or any other toppings of your choice and enjoy!.
“Sweet potatoes: An important glucose and glycogen storage food for the liver. All sweet potatoes and yams are beneficial, even white sweet potatoes. Similar to regular potatoes, they help support almost every function for which the liver is responsible inside our bodies. Sweet potatoes have phytochemical properties that calm heated, angry, stagnant, sluggish, and toxic livers and help prevent spasming. They also offer a range of hormone-balancing phytochemicals for the liver; the liver uses sweet potatoes and yams to regulate and control some of its hormone functions.” – excerpt from Liver Rescue
1 cup chopped onion
1 cup chopped mushrooms
1 1/2 cups diced sweet potato
2 garlic cloves, minced
1 tbsp coconut aminos
1 tbsp tomato paste
1-4-1/2 cup water, more if needed
1 cup walnuts
1/3 cup ground golden flaxseed, more if needed
1/2 tsp smoked paprika
1 tsp ground cumin
1/4 tsp black pepper
4 gluten-free and corn-free burger buns
Additional topping options:
Spinach or lettuce
Thinly sliced red onion
Place a non-stick pan on medium-high heat. Add the onions and mushrooms and fry for 2-3 minutes until the onions start to soften. Add the sweet potato, garlic, coconut aminos and tomato paste. Cook for 3-5 minutes, stirring often, until the sweet potato starts to soften. Add the water add place on the lid. Cook at medium-high heat for 15-20 minutes, stirring often, until the sweet potato is soft. Add more water if necessary. Remove from heat and cool completely.
Place the sweet potato mixture in a food processor and pulse a couple times until the mixture is smooth but still chunky. Don’t over process. Place in a medium-sized mixing bowl and set aside.
Add the walnuts to the food processor and blend until you get a coarse crumb. Add to the bowl with the sweet potato mixture, followed by the ground flaxseed, smoked paprika and ground cumin. Mix until uniform. The mixture should be firm enough to shape into patties - if not then add more ground flaxseed. Shape into patties.
Refrigerate for 1 hour for a firmer patty, or cook immediately using a non-stick pan for 4-5 minutes at medium-high heat on either side.
To assemble the burgers, place the patties on burger buns and add toppings of your choosing. Serve immediately.
Find out more undiscovered properties of healing foods and how they support the liver, check out my NY Times bestselling book, Liver Rescue.
This item posted: 30-Jun-2019
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