I love that veggie burgers come in all sorts of flavors. I myself have made a few including edamame and eggplant, and even though there’s never been a disappointment I still shy away from trying a homemade black bean burger. I have zero explanation for this especially after successfully making black bean brownies. Today I once again am sharing a non-black bean veggie burger. Maybe one day I will venture down that road, but for now let’s focus on sweet potato.
Sweet potato might be one of my favorite starches. I first fell in love with it in French fry form, and then later in gnocchi. Twice. So trying it in burgers seemed like the next step. The incorporation of garlic and smoked paprika sealed the deal for me. The flavors were incredible! And of course you know I can never say no to topping it all off with avocado, especially when in cream form.
Speaking of the cream, while it I mistakenly thought the avocado went into the cream instead of just sliced on top of the burgers. However, it ended up being a happy accident because it made the sauce taste that much better, and believe that the avocado slices would’ve squeezed out due to the softness of the burger patty. I should’ve just pretended I did it on purpose and not said a word to you but I’m not afraid to admit my mistakes. Especially when it turns out to not be a bad thing!
I have a feeling you are eyeing that creamy goodness in the background. Never fear for it is being posted tomorrow!
Two years ago: Veggie Eggs Benedict
SMOKY SWEET POTATO BURGERS WITH ROASTED GARLIC AVOCADO CREAM
2 large sweet potatoes (used 2-15 oz. cans instead)
2 bulbs garlic
1 cup cannellini beans
2 garlic cloves, minced
1/3 cup Panko bread crumbs
1/3 cup all-purpose flour
1 egg, lightly beaten
1-1/2 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
Pinch of cumin
2-3 Tbsp olive oil
1 avocado, sliced
2/3 cup Greek yogurt (used 2% Chobani)
1 tsp maple syrup
Salt and pepper, to taste
6 burger buns (used wheat oat flax buns)
- Preheat oven to 400 degrees.
- Pierce potatoes all over with a fork. Wrap each in a paper towel and then microwave for 5 minutes. Flip over and cook for five minutes more. Remove from the microwave, slice in half and let cool until you can scoop out the flesh*.
- To roast the garlic, cut the top quarter off of the two bulbs of garlic. Drizzle 1 tsp olive oil over each bulb. Wrap in aluminum foil and roast in the oven for 30-40 minutes.
- In a bowl, coarsely mash the beans with a fork. Add in the sweet potato, then mash together. Mix in the Panko, flour, egg, paprika, salt, black pepper, and cumin. Place the bowl in the fridge for 15-20 minutes.
- While the mixture is chilling, combine the avocado, Greek yogurt with the roasted garlic cloves, maple syrup, and salt and pepper to taste in a food processor and pulse until pureed.
- Heat a large skillet over medium heat and add 2 tbsp olive oil. Remove the burger mixture from the fridge and form into 6 equal patties. Lightly dredge the patty in flour. Place them in the skillet once it is hot. Let them cook until they are fully set and golden on one side, about 5 minutes. Flip and cook for another 5 minutes.
- Assemble by topping the burger buns with the roasted garlic sauce, a burger, more sauce, and sandwich with top of buns.
*I skipped this step because the canned, diced sweet potato was mushy already.
Source: Slightly adapted from Eats Well With Others.