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
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1. Garlic processing— to roast garlic, I like to roast a few bulbs at once (like 4-5) to have for the week.
2. Potato processing— 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 flips and cook for 5 minutes more. Remove, slice the potato in half and let cool until you can scoop out the flesh.
3. Burger Preparation: Preheat oven to 400 degrees. Roast sweet potatoes for 45 minutes and cool. Peel sweet potatoes and set aside (leftover sweet potatoes work well in this step as well). In a large saute pan, saute onions and garlic in olive oil over medium heat. In a large bowl, add sweet potatoes, onion, garlic, and all other remaining ingredients. Make 6-8 patties. Pan sear sweet potato patties in skillet, then bake for 10 minutes at 375 degrees.
4. Assemble by topping burgers with roasted garlic cream and avocado! We also used caramelized red onion one night and it was delicious.
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