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
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
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.