Craving a burger? Try our FLOJ Sweet Potato & Chickpea Burgers with Tangy Orange Sauce. This healthy alternative is full of zesty flavors and vital nutrients like vitamin C. It’s the perfect addition to any backyard cookout.
- % Daily Value*
- Total Fat8g 10%
- Saturated Fat1g 5%
- Trans Fat0g
- Cholesterol5mg 2%
- Sodium830mg 36%
- Total Carbohydrate44g 16%
- Dietary Fiber6g 21%
- Total Sugars12g
- Protein8g 16%
- Calcium57mg 4%
- Iron2mg 11%
- Potassium510mg 11%
For the sauce:
- 2 tablespoons Florida Orange Juice
- 1/4 cup brown mustard
- 2 tablespoons prepared horseradish
- 2 tablespoons mayonnaise
- 1 clove garlic, grated
For the burgers:
- 2 1/2 cups Florida Orange Juice, divided
- 1/2 cup water
- 1/2 cup wild rice
- 1 large sweet potato, peeled and cubed
- 1 can chickpeas, drained and rinsed
- 1/2 cup panko breadcrumbs
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon coriander
- 2 tablespoons grapeseed oil, divided
- Arugula, for garnish
- Red onion, for garnish
- 6 whole-wheat buns, thin sandwich slices or hearty lettuce leaves
|Prep Time||Cook Time||Total Time|
|40 minutes||20 minutes||1 hour|
To make the sauce:
Place the orange juice, mustard, horseradish, mayonnaise and garlic in a small bowl and whisk to combine. Cover and refrigerate until ready to use.
To make the burgers:
Heat the oven to 400 degrees F.
Place 2 cups of the orange juice and water in a small saucepan, set over high heat and bring to a boil. Add the rice, cover and reduce the heat to maintain a bare simmer. Cook until the rice is tender, 55 to 60 minutes.
In the meantime, place the sweet potatoes, chickpeas and remaining 1/2 cup orange juice in a small baking dish. Cover and roast until sweet potatoes are tender, 35 to 40 minutes.
Transfer the potatoes and chickpeas to a food processor and process until somewhat, but not completely smooth. Transfer the mixture to a large mixing bowl and add the rice, breadcrumbs, salt, cumin, garlic powder and coriander. Stir to combine. Cover and refrigerate for 1 hour. Shape the mixture into 6 patties.
Place 1 tablespoon of grapeseed oil in a large sauté pan, set over medium heat and when the oil shimmers, add the patties. Cook for 4 to 5 minutes or until browned. Add the remaining tablespoon of oil to the pan and carefully flip the patties. Continue cooking until heated through and browned, about 3 minutes.
Serve burgers topped with sauce and garnished with arugula and onion.