Sweet Potato and Ham Burgers
6
Servings
9
Ingredients
3
Comments
An alternative to traditional burgers for your toddler. These burgers are packed with sweet potatoes, ham, carrots, and potatoes – a delicious combination!
6
Servings
9
Ingredients
3
Comments
Ingredients
- 1 ½ cups peel and dice Russet Potato
- ¾ cups dice Carrot
- 1 cup peel and dice Sweet Potato
- 1 tablespoon Butter
- 1 teaspoon mince Garlic, Cloves
- 1 individual Egg
- ¾ cups dice Ham, Fully Cooked
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large pan, steam potatoes, carrots, and sweet potatoes until tender.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large pan, steam potatoes, carrots, and sweet potatoes until tender.
- While the vegetables are steaming, melt the butter in a skillet and saute the garlic.
- Mash vegetables with a fork or potato masher.
- Add in garlic, egg, and ham. Season with salt and pepper.
- Allow mixture to cool.
- Form into equal sized burgers. Place burgers on a parchment lined baking sheet.
- Bake burgers at 350 degrees for 30 minutes until golden brown.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- 1 burger Amount Per Serving
- Calories
- 129
- Total Fat
- 4g
- Saturated Fat
- 2g
- Trans Fat
- 0g
- Cholesterol
- 57mg
- Sodium
- 289mg
- Total Carbohydrates
- 16g
- Fiber
- 2g
- Sugar
- 2g
- Protein
- 7g
- WW Freestyle
- 3
3 Comments
Join the discussionJust found your blog and I must say I’m now obsessed 🙂 My husband is buying me a deep freezer this week and you are partially to blame! I did have a quick question though. Is there another binding ingredient that can be used for these burgers instead of the egg? My son has a milk and egg allergy, although he tends to be ok with the eggs as long as the protein has broken down like in cakes or muffins. Thanks for your help!
Angela wrote a great post here on substitutes for egg: http://onceamonthmom.com/going…
I made this tonight for supper and of course my food processor is being temperamental and wouldn’t work…so I mashed as good as I could…I was a little worried about the juices coming out of the veggies but when it was all mixed together the patties held together.
I baked them on a metal cookie sheet sprayed with PAM and they came up with no trouble, although they were a little crumbly (probably due to the larger bits I ended up with).Overall the flavor was a bit sweet but very good and we all liked them! I made a double batch so I have some in a freezer bag for an upcoming meal!