Ingredients
2 medium sweet potatoes, cut into 12 wedges eachCooking spray1 teaspoon salt-free spicy seasoning blend or reduced-sodium Creole seasoning4 teaspoons extra virgin olive oil, divided 1 shallot, minced1 cup fresh broccoli florets, cut into 3/4-inch pieces1 large egg, beaten1 cup canned cannellini beans, rinsed and drained1 cup ready-to-serve quinoa3/4 cup shredded reduced-fat cheddar cheese4 whole wheat hamburger buns, splitOptional toppings: Lettuce leaves, tomato slices, ketchup, mustard and reduced-fat mayonnaise
Preparation
Preheat oven to 450°. Spritz sweet potato wedges with cooking spray until lightly coated. Sprinkle with seasoning blend; toss to coat. Arrange in a single layer on a 15x10x1-in. baking sheet. Bake, turning wedges halfway through cooking, until tender and lightly spotted, 30-35 minutes.
Meanwhile, in a large nonstick skillet, heat 2 teaspoons olive oil over medium heat. Add shallot; cook until translucent, about 2 minutes. Add broccoli; cook just until it turns bright green, about 3 minutes longer.
Transfer broccoli mixture to a food processor. Add egg and beans; pulse until ingredients are blended but not pureed. Pour broccoli mixture into a large bowl. Add quinoa and cheddar cheese; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties.
In a large nonstick skillet, heat remaining oil over medium-high heat. Add burger patties to skillet; cook until golden and heated through, about 3 minutes on each side.
Serve burgers immediately on whole wheat buns with sweet potato wedges. If desired, add optional toppings.
