I don’t know what it’s been about this week (maybe the forced time change that I hate so much,) but I’ve just been exhausted. I have huge bags under my eyes and regardless of getting my 8 hours of solid rest, I just can’t get past 4 o’clock in the afternoon without feeling like I’m just dragging. This wouldn’t be horrible if I didn’t have class that started at 6 p.m.
None of that has anything to do with these burgers though, except for the fact that I should have made them before class last night because I didn’t end up eating until 10 and oh my, I was hungry.
The roasted garlic cream sauce was so perfect with these burgers. I also really love sweet potato in general, so there’s that. The only thing is, I should have probably left out the white beans . . . because me and beans just don’t mesh well. I think the burger would have been just fine without the beans, but at the same time, if you don’t have the same . . . issues . . . with beans that I do, that’s not a problem anyway!
Sweet Potato Burger with Roasted Garlic Cream Sauce
(source)
Ingredients
1 large sweet potato, peeled and cubed
1 bulb garlic
1/2 cup white beans
1 garlic clove, minced
2 tbsp bread crumbs
2 tbsp all-purpose flour
3/4 tsp paprika
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp ground black pepper
pinch ground cumin
2 tbsp olive oil
1/2 avocado, sliced
1/3 cup plain Greek yogurt
1/2 tsp maple syrup
2 hamburger buns
Directions
1. Cut 1/4-inch of the top of the garlic off the bulb, exposing the individual cloves. Place your garlic bulb in a baking dish. Cover with 1/2 tbsp olive oil. Place in an oven heated to 400 for about 30 minutes. Once cooked, remove and let cool until later.
2. Boil water in a large pot. Once the water is boiling, add the sweet potatoes. Cook for 20 minutes, or until soft.
3. In a large bowl, mash the beans with a fork. In a small dish mix the bread crumbs and flour with 2 tbsp of water. Mix the bread crumbs and flour with the beans. Also add the sweet potatoes, minced garlic, paprika, onion powder, salt, pepper, and cumin into the bowl. Using a potato masher, mash everything together. Once everything is thoroughly mashed, mix together with a wooden spoon. Place in the refrigerator for about 20 minutes.
4. In a food processor squeeze out the cloves of your roasted garlic. Add the yogurt and maple syrup. Process until smooth and well combined. Set aside.
5. In a cast iron skillet over medium-high heat, heat the remaining olive oil. Remove the sweet potato mixture from the refrigerator and form into patties. Place each patty into the cast iron skillet. Cook for about 5 minutes per side, or until crisp and brown.
6. Toast the buns. Once the buns are toasted, place a patty on each bun. Slather the yogurt sauce on the patty an top with avocado.
* serves 2
* shared with Foodie Friends Friday, Weekend Potluck, Foodie Friday, & Foodie Friday
This looks like such a great recipe! Thank you for sharing with Foodie Friends Friday! Please come back this week with another great recipe!
Do you have the nutritional facts on this?
With all the ingredients I used:
Calories: 543
Carbs: 80
Cholesterol: 53
Fat: 18
Protein: 20
Sodium: 877