Sweet Potato-Pecan Burgers with Caramelized Onions

Before I decided to put myself into a sugar and butter coma at the beginning of December I had been looking at the perfect veggie burger recipe. Now seems like the perfect time to start looking again. I found this recipe on the Cooking Light website from the January 2009 issue which still has yet to find its way to Alaska. In any case I am really looking forward to it as it appears to have a whole section on popovers and a yummy looking pad thai recipe as well. This burger recipe was really good and flavorful. I do recommend adding a little more oats than the recipe recommends. This will definately be a base towards future veggie burger experiments. I could see this with pepitas and chipotle!! While I was looking up the sweet potato recipe to post, I also found this one:
Southwest Pinto Bean Burgers with Chipotle Mayonnaise

Looks like another good one to try. So, until next year good-bye butter and sugar. It has been fun! Bring on the veggie burgers...

Sweet Potato-Pecan Burgers with Caramelized Onions
from Cookiing Light
Yield
6 servings (serving size: 1 burger)

Ingredients
ONIONS:
1 teaspoon canola oil
3 cups sliced onion
2 tablespoons balsamic vinegar
1 teaspoon sugar
1/8 teaspoon salt

BURGERS:
2 1/2 cups (1/2-inch) cubed peeled sweet potato
Cooking spray
2 1/2 cups chopped onion
3 garlic cloves
1 cup regular oats
1 1/2 teaspoons ground cumin
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped pecans, toasted
1 tablespoon canola oil, divided
6 Boston lettuce leaves
6 (1 1/2-ounce) 100% whole wheat or whole-grain buns
6 chili sauce
Preparation
1. To prepare onions, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add sliced onion to pan; sauté 12 minutes or until browned, stirring occasionally. Stir in vinegar, sugar, and 1/8 teaspoon salt; cook 30 seconds or until vinegar is absorbed. Remove onion mixture from pan; keep warm. Wipe pan dry with a paper towel.

2. To prepare burgers, place potato in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain.

3. Heat large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chopped onion and garlic to pan; sauté 5 minutes or until tender.

4. Place potato, chopped onion mixture, oats, cumin, 3/4 teaspoon salt, and pepper in a food processor; process until smooth. Place potato mixture in a large bowl; stir in nuts. Divide potato mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.

5. Wipe pan dry with a paper towel. Heat 1 1/2 teaspoons oil in pan over medium-high heat. Add 3 patties to pan; cook 4 minutes or until browned. Carefully turn patties over; cook 3 minutes or until browned. Remove from pan; keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and 3 patties. Place lettuce leaves and patties on bottom halves of buns; top each patty with 1 tablespoon chili sauce, about 3 tablespoons onion, and top halves of buns.