When you are as obsessed with food as I am, there are days when all you want to do is stay at home, scroll through hundreds upon hundreds of food images, and drool on your computer screen. That’s how I came across this recipe. It was about a year ago, in one of my many, many Tumblr binges, and I had actually bookmarked it in my “Recipes to Try” folder. It wasn’t until this past weekend when I was cleaning out my bookmarks that I came across it again.
This recipe is everything you could ever want in a vegetarian burger. The smokiness from the burger, that touch of sweetness from the maple syrup hidden in the roasted garlic sauce, the creaminess of the avocado, and the crunch from a perfectly toasted bun.
First roast your bulbs of garlic. To do this, remove most of the outer layers around the bulb leaving a light, thin layer. Next, cut off the top half of the bulb (a little less than 1/4 of the garlic head). Pour about one teaspoon of olive oil on top of the exposed garlic, letting it soak for just a minute. Roast the garlic in the oven at 375 degrees for about 45 minutes. I decided to do this step the night before just to save some time, but you can certainly do this the day of.
Next, pierce your sweet potatoes all over with a fork and place it on a paper towel or plate. Pop it into the microwave for five minutes. Flip your sweet potato over and microwave for an additional five minutes. Once those ten minutes are up, slice your sweet potato in half and let cool before scooping out the flesh.
While your sweet potato is cooling off, coarsely mash up your cannellini beans. Once your sweet potato has cooled off, add it in and mash together. Then go ahead and add in your spices, salt and pepper, minced garlic, egg, panko bread crumbs, and flour. The recipe calls for oat flour, but I just used all-purpose flour instead. Mix together until combined, and place your bowl in the fridge for 15 to 20 minutes to help form them into patties.
While your sweet potato mixture is chilling, start working on the roasted garlic cream. Combine yogurt/sour cream (I used sour cream, because I have not been able to get past the texture of greek yogurt.) with the roasted garlic cloves, maple syrup, and a sprinkle of salt and pepper in a food processor. Process until smooth then set aside until ready to use. This might sound like an odd combination of ingredients, but this cream is divine. I’m not sure there’s anything better than a sweet and creamy, garlic sauce.
Heat a large skillet or griddle over medium heat and add two tablespoons of olive oil. Remove your sweet potato mixture from fridge, form into equal patties, and place them on the skillet once it’s hot. I should warn you that no matter how long your mixture stays in the fridge, the formation process will be very messy. Try not to move the patties until they are fully cooked and golden brown which takes about five to six minutes. I decided five minutes was way too long to wait and flipped them a little early leaving them half golden browned half lightly browned. Needless to say, I should have listened to the directions. Add more oil if needed (this really helps create the crunchy texture on the outside) and flip burgers very gently. Cook for another five to six minutes.
Toast the hamburger buns. This is a crucial step. In my opinion, there is nothing worse than having a soft bun that can easily fall apart paired with a delicious, crispy burger.
Assemble by topping your burgers with the roasted garlic cream and some sliced avocado.
Smoky Sweet Potato Burger With Roasted Garlic Cream and Avocado
Makes 4 burgers.
2 cups coarsely mashed sweet potatoes (or yams), about 2 large potatoes
2 bulbs of roasted garlic
1 cup cannellini beans (rinsed and drained, if canned)
2 garlic cloves, minced
1/3 cup panko bread crumbs
1/3 cup oat flour
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
- To roast garlic, see this tutorial.
- Pierce potatoes all over with a fork and place on a paper towel, putting in the microwave. Microwave for 5 minutes, then flip and cook for 5 minutes more. Remove, slice in half and let cool until you can scoop out the flesh.
- In a large bowl, coarsely mash beans with a fork. Add in sweet potato and mash together, then add in spices, salt and pepper, minced garlic, egg, panko bread crumbs, and flour. Mix together until combined, then place bowl in the fridge for 15 to 20 minutes. This helps form them into patties.
- While mixture is chilling, combine yogurt/sour cream with 2 bulbs of roasted garlic cloves (squeezed out), maple syrup and a sprinkle of salt and pepper in a food processor. Process until smooth then set aside 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 by topping burgers with roasted garlic cream and avocado.