1 hour serves 2-4

Sweet Potato Spinach Blended Burger with Grain Mustard

This colorful burger is right at home at any pub or dining table. The tangy mustard mixed with the sweet potato flavor mixes perfectly with our 92% lean ground beef.

PREP: 10 min. ACTIVE: 10 min. PASSIVE: 50 min. DIFFICULTY Medium


  • 1 16 OZ package Pre 92/8 ground beef
  • 1/2 C frozen sweet potato chunks, defrosted and blotted dry with paper towel
  • 2 cloves of garlic, mashed
  • 2 t kosher salt
  • 1/8 t cayenne pepper
  • 1 C fresh spinach
  • 1/2 C diced fresh white button mushrooms
  • 1/8 C finely chopped roasted red peppers
  • 2 T grain mustard
  • 4 slices Muenster cheese
  • 4 pretzel roll buns
  • Crisp lettuce leaves and sliced red onions for serving
  • Parchment Paper
  • Burger Press
  1. Conventional burger wisdom recommends not overworking the ground beef before forming into patties. We’re going to pause that direction for our blended burgers. Since you’re using about half beef and half other ingredients, you want your patties to be packed tightly so they hold together when you’re cooking them. We used a burger press which worked great but it is not necessary. You’ll want to make time in your prep for chilling the patties before cooking which also helps avoid the burgers crumbling into pieces. 
  2. Place ground beef in a medium mixing bowl. Put sweet potato chunks, garlic, salt, cayenne, spinach, mushrooms, and red peppers in the bowl of a mini-prep food processor. Pulse until well blended but not pureed in to a paste.
  3. Add to bowl with ground beef and use your hands blend the burger mix until all ingredients are equally mixed in.
  4. Divide burger mix in to 4 equal portions. Shape in to burgers, using a burger press if you have one. Place formed burgers on a parchment lined tray and chill in refrigerator, at least 1 hour or overnight.
  5. Before cooking place burgers in the freezer for 15 to 20 minutes. Coat both sided liberally with high heat cooking oil or spray. Cook burgers in a cast iron pan on the stovetop or on the grill to desired doneness, about 4 minutes per side for medium rare. Flip burgers every 2 minutes to prevent sticking and even cooking. Add 1 slice of cheese to each burger during the last minute of cooking. Rest burgers for 5 minutes.
  6. Prepare buns by lightly toasting, spread 1/2 T of grain mustard on the top of each bun, place burgers on buns, top with onion slice and lettuce.


Sweet Potato Spinach Blended Burger with Grain Mustard

Amount per 235g

  • 235g

    1 serving
  • 395kcal

  • 26.25g

  • 808mg

  • 2.1g

  • 16.02g

  • 26.54g

  • 4.1g


Nutrition is approximate, data retrieved from happyforks.com

Recipe developed by   Jennifer Borchardt