Smoky Sweet Potato Burgers with Roasted Garlic Cream and Avocado By Heather

My addition to the sister wives.  I have made it a few times and have had good reviews.

YIELD: 4 BURGERS

PREP TIME: 45 MINUTES

COOK TIME: 10 MINUTES

TOTAL TIME: 55 MINUTES

ingredients:

2 cups coarsely mashed sweet potatoes (or yams), about 2 large potatoes
2 bulbs of roasted garlic
1 cup cannellini benas (rinsed and drained if canned)
2 garlic cloves, minced
1/3 cup panko bread crumbs
1/3 cup oat flour (or all-purpose, wheat, etc)
1 large egg, lightly beaten
1 1/2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cumin
2-3 tablespoons olive oil
1 avocado, sliced
2/3 cup plain greek yogurt or sour cream
1 teaspoon maple syrup
extra salt and pepper for seasoning yogurt/cream

4 whole wheat buns

directions:

To roast garlic, see this tutorial. I like to roast a few bulbs at once (like 4-5) to have for the week.

Pierce potatoes (I used 2 large) all over with a fork and place on a paper towel, setting in the microwave. Microwave for 5 minutes, then flip and cook for 5 minutes more. Remove, slice in half and let cool until you can scoop out the flesh.

In a large bowl, coarsely mash beans with a fork. Add in sweet potato and mash together, then add in spices, salt and pepper, minced garlic, egg, panko and flour. Mix together until combined, then place bowl in the fridge for 15-20 minutes. This helps form them into patties, but as a warning they are still somewhat messy.

While mixture is chilling, combine yogurt/sour cream with 2 bulbs (squeezed out) of roasted garlic cloves, maple syrup and a sprinkle of salt and pepper in a blender or food processor. Process until smooth then set aside until ready to use.

Heat a large skillet over medium heat and add 2 tablespoons olive oil. Remove mixture from fridge and form into 4 equal patties, then place in the skillet once hot. Since the mixture can be wet and messy, do not move until they are fully cooked and golden on one side! This takes about 5-6 minutes. Then, add more oil if needed (this really helps cook them) and flip burgers very gently. Cook for another 5-6 minutes. Toast buns if desired.

Assemble by topping burgers with roasted garlic cream and avocado! We also used caramelized red onion one night and it was delicious.

Smoky Sweet Potato Burgers with Roasted Garlic Cream and Avocado I howsweeteats.com

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4 thoughts on “Smoky Sweet Potato Burgers with Roasted Garlic Cream and Avocado By Heather

  1. I made these last week and really liked them. I roasted the potato and the garlic on the BBQ (smells delicious!). Fairly early to put together, the roasting of the garlic takes the longest. I had mine without a bun topped with the roasted garlic sauce (which I made with sour cream) and avocado. Also should mention I used yams not sweet potatoes. I think if you want a gluten free option you could omit the Panko and just add more oat flour or GF flour of choice.

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  2. finally got around to making these- and I’m so glad o doc! These are super Yummy, easy to make and I love that they’re a vegetarian option! I’m going to try hiding some veggies in them next time like puréed spinach to get even more good stuff in there 🙂

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