SWEET POTATO BURGERS:
- 2 medium sized sweet potatoes coarsely mashed
- 1 small can of cannellini beans (rinsed and drained)
- 2 cloves of garlic minced
- 1/3 cup panko bread crumbs
- 1/3 cup flour
- 1 egg slightly beaten
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
- 1 avocado sliced
- whole wheat buns
To cook sweet potatoes, fork them all over place on a paper towel, place in microwave for 5 minutes, turn over and heat for another 5 minutes- when cooled enough scoop flesh from skin.
In a bowl coarsely mash beans then add in sweet potato flesh. Add garlic, panko, flour, egg and seasonings- keep in fridge until ready to use.
ROASTED GARLIC CREAM:
- 2 bulbs of garlic
- 3/4 cup plain greek yogurt
- 1 teaspoon maple syrup
- salt and pepper to taste
To roast the garlic, I peeled all of the cloves- place in a small baking dish and drizzle with olive oil. Cover with foil and roast at 375 for about 45 minutes, remove from pan right after so they don't continue to cook and burn on the bottom.
Combine garlic, yogurt, maple syrup and blend together in a food processor or blender until smooth, add salt and pepper to taste. ( I used my magic bullet) Put in fridge 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 burgers with sliced avocados and garlic cream.
This was absolutely delicious. The consistency of the burgers was almost that of hummus because of the mashed beans. And the roasted garlic cream was so good I wish I had made more to keep in the fridge and put on some other things. This made a good amount of burger mix, so it can be kept in the fridge to use for up to a week. Enjoy!