Vitamin Week: 5-Veggie Vegetable Burger - Sweet Potato Chronicles - Sweet Potato Chronicles

Vitamin Week: 5-Veggie Vegetable Burger

Dear Reader, please meet my lat­est food addic­tion. Sur­prised that it's not round, filled with choco­late chips and answers to my dear, sweet cookie? Me too. It's a, get this, veg­gie burger. I ate four the other night alone. I need help or, at least, a gym. Actu­ally, since it's vit­a­min week, I think it's o.k. to overindulge.

With peas (full of vit­a­mins K, C and B6), car­rots (vit­a­mins A, B and C), sweet potato (vit­a­mins A and C), zuc­chini and scal­lions (those count, right), they are a super­food grand­slam. I can even attest to the fact that kids will eat them. Scar­lett had two at sup­per recently. Maybe they're her food addic­tion as well. Beats gummy bears any day.

5-Veggie Veg­etable Burger

2 tea­spoons but­ter
2 scal­lions, minced
2 cloves gar­lic, minced
2 cups cooked green peas
1 medium sweet potato, grated
1 small zuc­chini, grated
2 car­rots, cooked until crisp, then grated
2 eggs, beaten
1 1/4 cup whole-grain bread crumbs (2 1/2  slices)
1/2 tea­spoon salt

2 table­spoons of olive oil


In a small pan, warm the but­ter over low heat. Add the scal­lions and gar­lic, and saute until soft.

In a large bowl, mash split peas. Add the scal­lion, gar­lic and but­ter mix­ture as well as the sweet potato, car­rot, zuc­chini, eggs, salt and 1 cup of bread crumbs. I had to fid­dle with the amount of bread crumbs based on the size of my sweet potato. Start wtih 1/2 cup but if the mix­ture is too wet add the other 1/2 cup. I found one cup worked best for my medium/large sweet potato.

Shape mix­ture into pat­ties and then cover with remain­ing bread crumbs.

Heat the olive oil over medium heat in a large pan. Add the pat­ties and cook until ligh­tled browned, about 3 to 4 min­utes per side. Serve on whole grain buns.

As soon as this kid can read, I will be obso­lete. (O.K. and man­age a stove.) Scarlett really took on this whole recipe which I adapted from the Rodale Whole Foods Cook­book.  I did enlist the help of her dad just to make the process go faster since I intended to eat them for din­ner. We started the process a bit late. The damn couch kept insist­ing we keep it company.

It was a total riot lis­ten­ing to Scar­lett man­age her Dad:

When the mashed sweet potato spilled on the counter…"Don't worry Daddy. Acci­dents hap­pen and if you don't spill some­thing you're not hav­ing fun."

As he tried to blend the peas and sweet potato.…"You need to mix like this…"

As she licked the spoon that trans­fered the but­ter mix­ture into the bowl of veggies…"You've got to try this. It's really deli­cious. And good for you too."

We had to fid­dle with the bread crumbs a bit because my sweet potato was the size of my head, so the mix was quite wet. Scar­lett made mini burg­ers for her­self while I made large size ones for the "grown-ups." She loved how sticky her hands got, and I had to remind her to not eat what was on them. Once we added the raw egg, I didn't want her to con­tinue eat­ing fist­fuls of the mix.

You could eas­ily bake these burg­ers, but I've got to say the pan fry­ing really took them over the edge in terms of yumminess.

I made a lit­tle Russ­ian dress­ing mix using soy may­on­aise with ketchup and mus­tard. It's one of Scarlett's favorite condi­ments, and we ate them for a few days for either lunch or dinner.



  1. Paula says:

    I made these last night and couldn't stop at one! Didn't miss the beef at all!

  2. Laura says:

    Do these store well if you freeze them?

  3. Amy says:

    This maybe a silly ques­tion, but is the sweet potato cooked and mashed or actu­ally grated raw? Can't wait to try these!

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