- Level: Easy
- Total: 2 hr
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 845
- Total Fat
- 35 g
- Saturated Fat
- 9 g
- Carbohydrates
- 109 g
- Dietary Fiber
- 14 g
- Sugar
- 25 g
- Protein
- 27 g
- Cholesterol
- 53 mg
- Sodium
- 1339 mg
- Level: Easy
- Total: 2 hr
- Active: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 845
- Total Fat
- 35 g
- Saturated Fat
- 9 g
- Carbohydrates
- 109 g
- Dietary Fiber
- 14 g
- Sugar
- 25 g
- Protein
- 27 g
- Cholesterol
- 53 mg
- Sodium
- 1339 mg
Ingredients
Honey Mustard Sauce:
"Sweet-Pea" Burgers:
To Serve:
Directions
- For the honey mustard sauce: In a bowl, combine the mayo, mustard and honey; mix well.
- For the "sweet pea" burgers: Preheat the oven to 400 degrees F.; line a baking sheet with aluminum foil.
- Set the sweet potatoes on the baking sheet and bake until soft, 1 hour. Remove from the oven and let cool.
- When cool enough to handle, halve the sweet potatoes, then scoop the flesh into a medium bowl and mash with the garbanzo beans. Add the egg, chili powder, flour, breadcrumbs, Parmesan and some salt and pepper. Mix until fully combined. Form the mixture in 6 patties.
- In a large skillet over medium heat, heat the oil and butter, swirling them together. Add the patties to the skillet and cook until brown and crispy, about 5 minutes per side. Transfer to a paper-towel-lined plate to drain.
- Serve the burgers on toasted onion rolls spread with honey mustard sauce. Top with lettuce and avocado.
