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Dinner recipe · from the recipe book

Crispy White Bean Sweet Potato Burgers, Lettuce-Wrapped

Golden, crisp-edged white bean and roasted sweet potato patties with sage-like thyme and smoked paprika, wrapped in crunchy romaine with tangy quick-pickled red onion, cucumber pickles and a sharp mustard sauce.

Crispy White Bean Sweet Potato Burgers, Lettuce-Wrapped

Ingredients

  • 2 cups358 gWhite beans, canned, drained and rinsedpatted dry
  • 2½ medium300 gSweet potatoespeeled and cut into 1-inch cubes
  • ½ cup60 gPlain dry breadcrumbs
  • 1 large50 gEggsbeaten
  • ¼ cup grated25 gGrated Parmesan
  • 2 cloves6 gGarlicminced
  • 2 tsp2 gDried thyme
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 2 tbsp24 gOlive oil
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 2 cups sliced200 gCucumberthinly sliced
  • ½ cup chopped80 gRed onionthinly sliced
  • ⅓ cup80 gApple cider vinegar
  • 2 tsp8 gGranulated sugar
  • ½ cup sprigs4 gFresh dillchopped
  • 2½ tbsp40 gYellow mustard
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 4¼ cups chopped200 gRomaine lettucelarge leaves separated

Steps

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
  2. Make the quick pickles: stir the cider vinegar and sugar until dissolved, add the cucumber, red onion and dill, and set aside for at least 30 minutes.
  3. Toss the sweet potato with one third of the olive oil and roast on the sheet for 20 to 25 minutes until very tender; transfer to a large bowl and leave the oven on.
  4. Mash the sweet potato with the white beans, leaving some bean pieces for texture.
  5. Stir in the garlic, thyme, paprika, Parmesan, salt, black pepper, egg and breadcrumbs until the mixture holds together.
  6. Shape the mixture into 4 patties about 3/4 inch thick and place them on the parchment-lined sheet.
  7. Brush the tops of the patties with half of the remaining olive oil, carefully flip, and brush the other sides with the last of the olive oil.
  8. Bake 20 to 22 minutes, flipping halfway, until crisp and browned and the centers reach 160°F (71°C).
  9. Meanwhile, stir the mustard into the Greek yogurt to make the mustard sauce.
  10. Lay the romaine leaves on plates, add a patty to each, spoon on the mustard sauce, top with the drained cucumber and onion pickles, and wrap with more romaine to serve.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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