Sweet Potato & Red Beet Sliders


Look….at least I forewarned you that I had an overwhelming amount of sweet potatoes from our CSA farm boxes. They slowly piled up in the fridge waiting for me to come up with a way to use them to their greatest potential. I would apologize for all the recent sweet potato posts, but I just can’t. In other words; sorry I’m not sorry. I had been wanting to create a veggie burger for quite some time now. I have tried and tried many recipes and haven’t come up with something that actually sticks, let alone something blog-worthy. These little sliders were the first to merit sharing with you. Not only are they gorgeous to look at but they have incredible flavor and let’s face it; eating miniature things is just more fun. Since my girlfriends and I love sharing all things in small plate form, I invited them to come over to partake in this dinner. After-all, who doesn’t need some good quality girl time? Plus, I needed someone to eat all the food I just made. I served the veggie sliders along side cornmeal crusted sweet potato wedges (recipe here) with a little truffled organic ketchup for dipping. I have to say the combination was heavenly….and the girls loved it too!

If you are making this for a party, feel free to complete steps 1-3 ahead of time, and keep the veggie slider mixture in the fridge for up to a few hours in advance. This recipe can be made into regular size burgers; just be aware that the smaller versions hold together much easier (and tiny food is so much cuter!).







Sweet Potato & Red Beet Sliders {Vegetarian}

Prep time: 55 min, Assembly time: 5 minutes)
Makes 10-12 sliders, or 4 regular burgers


10-12 slider buns

2 small sweet potatoes, skins scrubbed clean and dried

2 small red beets, skins scrubbed clean and dried

1 cup brown rice, cooked and cooled

1 cup garbanzo beans, drained and rinsed

1/4 cup unsalted roasted pistachios, shelled and ground into pistachio meal

1/2 cup Panko, plus 1 cup more for coating

1/4 cup fresh flat-leaf Italian parsley, chopped

1 TBSP peanut butter

2 tsp honey

1 tsp paprika

1 tsp cumin

1/2 tsp cayenne

1 tsp garlic powder

1 tsp sea salt, plus 1/2 tsp for caramelized onions

1 tsp pepper, plus 1 tsp for caramelized onions

1 egg

4 TBSP extra virgin olive oil

1 TBSP balsamic vinegar

1 medium yellow onion, peeled and sliced

1 heaping cup arugula, divided among sliders for garnish

4 TBSP whole grain mustard, divided

1. Preheat oven to 400º. Place beets and sweet potatoes on large piece of foil, drizzle with olive oil and wrap up in a neat and tight foil package. Place on a large baking sheet and roast in the oven for 40-50 minutes, or until forks can be inserted through the veggies with ease. Remove from the oven and set aside to cool. Once cool enough to handle, peel the potatoes and the beets (the skins should come off very easily now). Using a fork, mash the potatoes together in one bowl and the beets in a separate bowl. Set both aside.

2. Heat 1 TBSP olive oil over medium heat in a large sauté pan. Add the sliced onions, 1/2 tsp salt and 1 tsp pepper and toss to coat. Cook onions on low-medium heat, stirring occassionally. Sauté for 15-18 minutes and then add 1 TBSP of balsamic vinegar. Sauté for another 5 minutes or until very browned and caramelized. Set the pan aside while you make the slider the patties. Make sure to re-warm the onions over the burner if they have cooled too much by the time you want to assemble and serve the sliders.

3. In a large bowl combine, cooked and cooled brown rice, rinsed and drained chickpeas, pistachio meal, 1/2 cup panko, parsley, and all the spices. Add this mixture to the bowl of the food processor. Pulse a few times to combine. Add the sweet potato mash and the beet mash to the food processor and pulse to incorporate. Add in the honey and peanut butter, and then the egg and pulse until completely mixed. The slider batter should be sticky (you should be able to roll hand-full sizes into a ball).

4. Place one cup of Panko bread crumbs on a large plate. Roll the slider mixture in your hands to form a ball and then press flat creating about 10 slider patties (each about 2 inches wide and 1 inch thick and no wider than the base of the slider buns). Place the patties onto the Panko; cover all sides of each patty with the Panko. Heat a large sauté pan over medium heat, adding 1-2 TBSP olive oil. Once the oil is hot, add 4 patties to the pan and sear for 3 minutes on each side (or until Panko is browned and crisped). Repeat the process with the remaining 4-6 slider patties, adding more olive oil to the pan when needed. While the patties are cooking, be sure to toast the slider buns in toaster oven until golden brown.

5. To assemble: add a thin layer of whole grain mustard to the top and bottom slider buns. Place the veggie slider on the bottom bun, top with a few caramelized onions, a little arugula, and finish with top bun. Serve with sweet potato fries and truffled ketchup (1/2 cup organic ketchup w/ 1 TBSP truffle oil; mixed well). Enjoy!



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