Roasted Winter Veggie Burgers

These burgers have an interesting mix of ingredients that meld to create a burger you won’t forget.

Ingredients:

1 sweet potato peeled and cubed

2 large carrots grated

1/2 red onion diced

1 garlic clove

1 1/2 cups plain hummus

6 tablespoons sundried tomato pesto

14 ounces extra firm tofu (squeezed dry and crumbled)

1 cup whole wheat bread crumbs

Optional: sliced tomato, arugula, buns, sliced cheese

Directions:

1. Heat a nonstick skillet over medium heat.
2. Add the sweet potato, onion, and carrot. Cook for 15 minutes. Stirring frequently.
3. Add the garlic and cook for 1 minute.
4. Remove from heat.
5. Mix the pesto and hummus. Set aside 1/2 cup to use as a topping.
6. In a large bowl mix crumbled tofu, hummus, pesto, bread crumbs, and cooled vegetable mixture.
7. Divide mixture into 8 sections to make patties. I used about 2/3 cup each.
8. If cooking now place patties on a baking sheet lined with parchment paper. Bake for 15-18 minutes.
9. If freezing place on parchment paper and freeze. When ready to eat thaw and bake as directed.
10. To serve place patties on buns with the extra hummus mixture, arugula (or other lettuce), tomato, cheese, etc…