Sometimes I just want to be in my kitchen alone, chopping veggies or whisking eggs, but other days I wish I had a kitchen big enough to fit all of my friends plus a few more. Today was the latter kind of day, where I was so excited to start playing with all of the fresh fruits and veggies that I wanted everyone to be there, dancing to country music around my kitchen with me, though preferably without knives in their hands -that is something I tend to “save” for when I am the only one in my kitchen, since it is less dangerous alone and I sometimes get caught up in the music a little too much…

Lunch by the pool: sweet potato burger and salad with refreshing beverage.

Luckily, despite trying this meal by myself for lunch, there were enough leftovers to make into a picnic lunch with my mom after a morning of tubing, swimming, and sunbathing at Rock Springs in Florida. Nothing like tubing down a crisp, crystal-clear river in the Florida summer heat. If you haven’t experience that lately, definitely make the trip. It’s at least as good as a day boating on the lake, and better than getting all sandy with no shade at the beach (I think growing up in Florida has made me take the beach for granted, sorry sand-lovers.)

Just a few ingredients

Blending the “meat” so it can be made into patties

Form patties, dredge in panko.

Pan fry burgers in oil.

Topped with avocado and dijon mustard, yum.

Lunch just got so much better.

Sweet Potato & White Bean Burgers
Adapted from Healthy. Happy. Life.
Makes 3-4 burgers

1 can cannellini white beans, drained
1/2 cup mashed sweet potato (bake, peel, mash)
1 Tbsp natural almond butter
1 tsp maple syrup *optional
1/2 tsp ground cumin
1/8 tsp ginger
1/4 cup wheat flour
salt to taste if needed
1/2 cup Panko crumbs
Oil for pan
Your choice: burger buns, avocado, Dijon mustard, lettuce, onion

Place sweet potato, drained beans, almond butter, and syrup into a medium mixing bowl; mash  together (or use a hand mixer).
Stir in seasoning, flour until incorporated. Mixture will be quite soft and moist. But you should be able to form a patty. Add more flour or a scoop of breadcrumbs to thicken the mixture if needed.
Spread Panko crumbs in a shallow dish. Form a patty from mixture and coat patty in Panko crumbs for a thick coating.  Heat about a tablespoon of oil in a pan over medium-high heat and drop the patty in the pan (Repeat to make additional patties until the pan is filled and/or there is no more “meat”). Cook until browned on both sides.
Transfer cooked patties to a plate and let cool for a few minutes. Serve on toasted bun with your favorite toppings.