This burger is bursting with flavor and was inspired by a hamburger I had in St. Maarten at the restaurant Barcode. The roasted apple and the sweet heat of the peach mango salsa  make this a treat with every bite.  I called it a burger, so I added a cauliflower bun for the photo.  Honestly, I ate mine with a knife and fork and no bun because it was so filling on its own.

You can purchase fresh peach mango salsa in the produce section of many stores.  I chose to make a batch of my own.  You would want to make the salsa first to let the flavors marry while you prepare and bake the burgers if you choose to make homemade.

Peach Mango Salsa recipe.

Pre heat oven to 350 degrees.

For the sweet potato burger:

• Ingredients
• 1  16oz can garbanzo beans, rinsed and drained
• 2 TBS. tahini
• 2c. packed, peeled and shredded sweet potato
• 1 tsp. sea salt
• 1/2 tsp. freshly ground black pepper
• 2 eggs (flax seed egg can be substituted)
• One apple cored and slice about 1/4″ thick (I left the skin on)

In a food processor, combine well eggs, garbanzo beans, tahini, sea salt, and pepper.

In a bowl, combine well the garbanzo mixture with the shredded sweet potato.

Place a piece of aluminum foil large enough to be folded over on top of the burgers and completely cover them on a sheet pan and spray with olive oil cooking spray.  Use a scoop to drop sweet potato mixture in 4 servings onto the sprayed foil.

Pat into burger shape and bring stray pieces of sweet potato into the round shape.

Fold sprayed foil over the top of the burgers and seal edges.

Bake for 20 minutes.  Remove from oven and unwrap.  Flip the burgers and add the sliced apple on an open space on the sprayed foil.  Return to the oven and bake an additional 10 minutes.

You can place sweet potato burger, apple slice, and 2 TBS of peach mango salsa on a bun or have on its own.  In our house, I would eat it alone and my husband would throw it on a bun.

Enjoy!

Mom Cooks Clean