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Dinner & A Movie - Sweet Potato Veggie Burgers

Our U of I chef is back with a twist on your typical burger.
Sweet Potato Veggie
Yields approximately 31 oz (20 sliders)
1 serving = 3 (1.5 oz) patties
Patty Mixture:
2 cans cannellini white beans, drained
1 large sweet potato, baked peeled and mashed
2 Tbsp (1.2 oz) Tahini
2 tsp (4 oz) maple syrup
1 tsp Cajun Seasoning
1.5 oz AP Flour
1 oz Panko Break Crumbs
Toppings:
20 Slider buns
6 oz. Shredded Iceberg Lettuce
20 Thin slices of Roma Tomato
1 ¼ cup Avocado Spread (1 tsp per slider)

1. Bake the sweet potato at 375 degrees in the convection oven (located in bakery) for 45 minutes, or until a knife will smoothly come out of the potato.

2. Peel the skin off the potato and place in a mixing bowl

3. Add drained beans to the sweet potato and mash together

4. Mash in the tahini, syrup, Cajun seasoning, and flour

5. Form 1.5 oz patties with the mixture, using the black scoop with the purple bottom), and place on a parchment paper lined baking sheet.

6. Use a frying pan and some cooking spray to mark the patties on both sides

7. Bake for 10 minutes in the same convention oven at 350 to finish cooking

Plating Instructions:
·Gather 3 sliced mini brioche buns
·Place .3 oz. of shredded lettuce on the bottom half of each bun
·Place 1 thin slice of Roma tomato on top of each pile of lettuce
·Place 1 Sweet Potato patty on top of the tomato
·Spread 1 tsp of Avocado Spread on the top half of the bun
·Place the bun with the spread on top of the patty
·Stick a toothpick in each slider
·Place the 3 sliders on the plate with 2.5 oz. of Zucchini fries, 2 oz. of apple coleslaw, and 1 oz. of garlic herb mayo.


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