My husband craves burgers 24/7, but as I’ve gotten older, red meat has become less appealing (gasp I know). Therefore I have been attempting to sneak in “burger substitutes” here and there. The flavors of this burger were AMAZING and I loved being able to take the patty to work the next day (I topped it with avocado slices drizzled in lime juice and cubed veggies). How Sweet It Is is one of my favorite foodie blogs, and this sweet potato burger is right on the money!
Smoky Sweet Potato Burgers with Roasted Garlic Cream and Avocado
Adapted from How Sweet It Is
- 2 large sweet potatoes/or yams
- 2 bulbs of roasted garlic
- 1 – 14.5 oz can cannellini beans (rinsed and drained)
- 2 garlic cloves, minced
- 1/3 cup panko bread crumbs
- 1/3 cup flour
- 1 large egg, lightly beaten
- 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
- 1 teaspoon maple syrup
- buns – brioche or whole wheat
- Pierce the potato with a fork and wrap it in paper towel. Microwave sweet potatoes for 10 minutes (flipping at the 5 minute mark. Slice in half and scoop out flesh once cool enough to handle.
- In a large bowl, coarsely mash beans (a fork will do), then add in sweet potato and mash together.
- Add in spices, salt and pepper, minced garlic, egg, panko and flour and mix until well combined.
- Place bowl in the fridge for 15-20 minutes, to help set the mixture.
- Make your yogurt mixture by combining yogurt, garlic, and maple syrup in a blender until smooth. Season with salt and pepper to taste.
- Heat a large skillet over medium heat and add 2 tablespoons olive oil.
- Remove sweet potato mixture from fridge, and form into 4-6 equal patties.
- Place on hot skillet and cook about 5 minutes on each side (until side is golden). Flip and repeat.
- Toast buns and top with sweet potato patty. Top with garlic cream and avocado slices… enjoy!