Smoky Sweet Potato Burgers with Roasted Garlic Cream and Avocado
User Reviews
4.9
-
Prep Time
45 mins
-
Cook Time
10 mins
-
Total Time
55 mins
-
Servings
4 burgers
-
Course
Main Course
-
Cuisine
American
Smoky Sweet Potato Burgers with Roasted Garlic Cream and Avocado
Description
Smoky Sweet Potato Burgers with Roasted Garlic Cream and Avocado blends mashed sweet potatoes and cannellini beans with smoked paprika, onion powder, and a touch of cumin to create a flavorful vegetarian patty. Panko and oat flour help bind the somewhat soft mixture, chilled before forming. Roasted garlic is blended into Greek yogurt with maple syrup to form a smooth, garlicky cream sauce that complements the smoky notes of the burgers. Cooking the patties in olive oil on a skillet gives them a gentle crust while keeping the interior tender.
The smoky and creamy flavors balance well with the freshness of sliced avocado and the sweetness of the potatoes. Toasted whole wheat buns hold these burgers nicely for a satisfying meal. They can be served as a main dish or a hearty sandwich option for a meatless meal.
Roasting several bulbs of garlic in advance offers convenience and depth of flavor for the cream sauce. Chilling the patty mixture before cooking helps it hold together despite its soft texture, although the burgers remain somewhat delicate. Use a gentle hand when flipping to keep them intact.
Ingredients
- 2 cups sweet potatoes or yams, about 2 large potatoes, coarsely mashed
- 2 garlic bulb roasted
- 1 cup cannellini beans rinsed and drained if canned
- 2 garlic minced, cloves
- 1/3 cup panko bread crumbs
- 1/3 cup oat flour or all-purpose, wheat, etc
- 1 egg lightly beaten, large
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon cumin
- 2-3 tablespoons olive oil
- 1 avocado sliced
- 2/3 cup Greek yogurt or sour cream
- 1 teaspoon maple syrup
- salt extra, for seasoning
- black pepper
- yogurt
- cream
- 4 Whole Wheat Bun
Instructions
- 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.
User Reviews
Overall Rating
4.9
You'll Also Love
