sweet potato-pecan burgers

sweet potato-pecan burgers with caramelized onions

recipe and picture by cooking light

• BURGERS:
• 2 1/2 cups (1/2-inch) cubed peeled sweet potato
• 2 1/2 cups chopped onion
• 3 garlic cloves
• 1 cup regular oats
• 1 1/2 teaspoons ground cumin
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup chopped pecans, toasted
• 1 tablespoon oil
• 6 (1 1/2-ounce) 100% whole wheat or whole-grain buns
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• ONIONS:

• 1 teaspoon canola oil
• 3 cups sliced onion
• 2 tablespoons balsamic vinegar
• 1 teaspoon sugar
• 1/8 teaspoon salt
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1. To prepare onions, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add sliced onion to pan; sauté 12 minutes or until browned, stirring occasionally. Stir in vinegar, sugar, and 1/8 teaspoon salt; cook 30 seconds or until vinegar is absorbed. Remove onion mixture from pan; keep warm.

2. To prepare burgers, place potato in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain.

3. Heat large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chopped onion and garlic to pan; sauté 5 minutes or until tender.

4. Place potato, chopped onion mixture, oats, cumin, 3/4 teaspoon salt, and pepper in a food processor; process until smooth. Place potato mixture in a large bowl; stir in nuts. Divide potato mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.

5. Wipe pan dry with a paper towel. Heat 1 1/2 teaspoons oil in pan over medium-high heat. Add 3 patties to pan; cook 4 minutes or until browned. Carefully turn patties over; cook 3 minutes or until browned. Remove from pan; keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and 3 patties.