Yum! These burgers are some of the most flavorful veggie burgers I’ve ever made. The sautéed mushrooms and onions paired with the tarragon, oregano and rosemary make this recipe a savory delight.
You’ve got to make these Sweet Potato Mushroom Burgers with Cranberry Coconut Sauce real soon. They not only make fabulous burgers, but the leftovers are great for salads. I crumbled up a patty over a big salad for extra texture and flavor and it was fabulous!
Sweet Potato Mushroom Burgers with Cranberry Coconut Sauce
Makes 6 patties
Cranberry Coconut Sauce
Inspired by Oh She Glows
Makes about 1 and 1/2 cups of sauce (recipe can easily be multiplied)
2 cups fresh cranberries
2 d’anjou pears, peeled and finely chopped
1/4 cup of maple syrup
1 tbsp coconut oil
In a medium sized sauce pot bring all ingredients to a boil, reduce heat and simmer for about 10 minutes or until the cranberries have burst and the sauce thickens.
1 small yellow onion, diced
10 oz. cremini mushrooms, chopped
3/4 cup cooked brown rice
1 medium sweet potato, baked and mashed
20 minutes medium low heat saute veggies
1 tsp of tarragon
1/2 tsp of oregano
1/4 tsp of rosemary
To make these burgers, start by heating the oven to 400 degrees.
Next, heat a large skillet with 1 tbsp of olive oil and sauté the onion, mushrooms, tarragon, oregano, and rosemary for 20 minutes.
Then, in a large mixing bowl mash together the brown rice, sweet potato, and the onion and mushroom mixture.
Form into about six patties and bake in the oven for approximately 25 minutes. These burgers are a bit crumbly, but unbelievably delicious! Enjoy!