I pinned a recipe for Sweet Potato Burgers on Pinterest almost a year ago and have been thinking about making them ever since. I kept putting it off because I thought they’d be too hard to make or that they would require too many ingredients. Today, I finally got around to trying them and found out that neither of those things were true. I whipped up the patties in about 15 minutes (excluding sweet potato baking time) and they were totally zero fuss. They were a little mushier than I was hoping for, which made them a little hard to eat, but they tasted amazing!
Sweet Potato Burgers with Roasted Garlic Cream
2 cups mashed sweet potatoes, about 2 large potatoes
1 cup light red kidney beans(rinsed and drained)
2 garlic cloves, minced
1/3 cup panko bread crumbs
1/3 cup flour
1 egg, lightly beaten
1 1/2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cumin
3 tablespoons olive oil
1 avocado, sliced
4 slices tomato
blue cheese crumbles
4 buns (I used Challah knot rolls)
Roasted Garlic Cream
1/3 cup sour cream
1 teaspoon maple syrup
salt and pepper for seasoning
1 bulb of roasted garlic
Start by baking your sweet potatoes for 45 minutes at 400˚F until soft. Let them cool and then mash.
Then roast your garlic. (This is the first time I’ve ever roasted garlic, but I will definitely do it again!) Start by cutting off the top half of a bulb of garlic. Then drizzle 1 teaspoon of olive oil over the garlic. Let it soak in for 10 minutes. Wrap loosely in aluminum foil and then bake for 45 minutes at 375˚F or until golden brown. Yum!
When it’s cooled, you can squeeze the bottom and pop out the roasted garlic cloves. Then smash and set aside.
Now you’re ready to get started!
Add kidney beans into a medium bowl and mash with a fork.
Add sweet potatoes.
Then stir in spices, salt and pepper, minced garlic, egg, panko and flour.
Then scoop the mix onto wax paper and form four patties.
Add another sheet of waxed paper on top and then pat to flatter. Now pop these guys in the freezer for about 20 minutes to firm up.
While mixture is chilling, combine sour cream with the roasted garlic cloves, maple syrup and a sprinkle of salt and pepper. Stir until smooth. Store in the fridge until you’re ready to use.
Heat a large skillet over medium heat and add 2 tablespoons olive oil. Remove a patty from the freezer and place on the hot skillet. Cook on one side for about 6 minutes or until it’s brown and crispy. Then flip the burger gently and cook another 6 minutes until golden on the other side.
Top with blue cheese while still hot. Assemble and serve!