by Olivia Wong, C.E.O.
I challenged myself to create a veggie burger from scratch thinking of holiday flavors. Not wanting to waste food, I threw in the crumbs left at the bottom of a bag of Terra Sweet Potato Herbed Stuffing. It was a successful experiment!
For those who don't like collard greens, you can substitute with lettuce leaves, bread or no wrapping as pictured below the recipe.
Crunchy Mix Veggie Burgers
Serves 4 (or 2 big eaters)
3 oz Fullei Fresh Organic Crunchy Mix (if you can't find them fresh, order our seeds and sprout your own!)
¼ cup uncooked brown rice
1 medium sweet potato
Dash of salt
Crumbs of Terra Sweet Potato Herbed Stuffing chips (or dash of onion powder, sage and rosemary)
Spray cooking oil
4 leaves of collard greens
Cook brown rice.
Peel and cut the sweet potato into 2 inch chunks.
Boil the sweet potato until soft (approximately 10-20 minutes.) Then drain them.
Add the sweet potato to a mixing bowl and mash them.
Boil the Crunchy Mix until soft (approximately 5-10 minutes.) Then drain them.
Add the Crunchy Mix to a food processor and mash them.
Add the mashed Crunchy Mix to the sweet potato mash.
Add the cooked brown rice, salt and chips (or spices.)
Shape them into 4 patties.
Spray cooking oil on a skillet or griddle and warm on medium heat.
Add the patties and brown on both sides.
Place one patty on a collard green and wrap it. You can slice it down the middle if you’d like.