Tonight's dinner: Sweet potato burgers!
I have had a TON or requests for this recipe, so here it goes! I do need to add a disclaimer that this is NOT my recipe. This is a recipe I found on pinterest, although I did modify it a tad to be 100% clean.
"Times New Roman"">tonight's dinner: Smoky Sweet Potato Burgers with Roasted Garlic Sauce this recipe was posted here: http://www.howsweeteats.com/2012/09/smoky-sweet-potato-burgers-with-roasted-garlic-cream-and-avocado/
the recipe I posted is almost directly from her website, except a few things are changed.
it was pretty much clean already:
Ingredients:
mso-fareast-font-family:"Times New Roman"">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) (i used the northern beans)
2 garlic cloves, minced
1/3 cup panko bread crumbs
1/3 cup oat flour (or all-purpose, wheat, etc)
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 (i didn't have maple syrup so I used honey)
extra salt and pepper for seasoning yogurt/cream
mso-fareast-font-family:"Times New Roman"">4 whole wheat buns
but in order to make it completely clean I had to change the panko crumbs to my bread crumbs i had made from stale wheat bread i had made earlier in the week. I also left out the whole wheat buns since it's REALLY hard to get clean bread unless you make it.
Directions:
To roast garlic, i cut the tops off about 6 cloves of garlic, placed on a piece of tin foil (yes i call it tin foil, it drives my husband nuts but i always have and i always will! ) drizzled with olive oiI with a little salt them close the foil and bake it at 350 for an hour.
I also pierced the potatoes and baked in the oven for an hour on the same shelf as the garlic until i could pierce through them easily with a fork. You can also do this in the microwave.
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, whole wheat bread crumbs and flour. Mix together until combined, then place bowl in the fridge for 15-20 minutes. This helps form them into patties, but as a warning they are still somewhat messy.
While mixture is chilling, combine yogurt/sour cream with 2 bulbs (squeezed out) of roasted garlic cloves, maple syrup (or honey) and a sprinkle of salt and pepper in a blender or 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. I have non-stick pans so i did not need the oil, and med heat was too hot and burned the top of my first one so i moved it down to med-low, but you have to cook it a bit longer). Remove mixture from fridge and form into 4 equal patties (mine made 6, i think my potatoes were bigger), 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! like i said before, i did mine bunless and it was perfect too. Adin loved them! he ate them up! They are really good with bacon on top too, and also with a side of green beans. ENJOY!
I will post a picture tomorrow when i take a picture of us eating the leftovers!
"Times New Roman"">tonight's dinner: Smoky Sweet Potato Burgers with Roasted Garlic Sauce this recipe was posted here: http://www.howsweeteats.com/2012/09/smoky-sweet-potato-burgers-with-roasted-garlic-cream-and-avocado/
the recipe I posted is almost directly from her website, except a few things are changed.
it was pretty much clean already:
Ingredients:
mso-fareast-font-family:"Times New Roman"">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) (i used the northern beans)
2 garlic cloves, minced
1/3 cup panko bread crumbs
1/3 cup oat flour (or all-purpose, wheat, etc)
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 (i didn't have maple syrup so I used honey)
extra salt and pepper for seasoning yogurt/cream
mso-fareast-font-family:"Times New Roman"">4 whole wheat buns
but in order to make it completely clean I had to change the panko crumbs to my bread crumbs i had made from stale wheat bread i had made earlier in the week. I also left out the whole wheat buns since it's REALLY hard to get clean bread unless you make it.
Directions:
To roast garlic, i cut the tops off about 6 cloves of garlic, placed on a piece of tin foil (yes i call it tin foil, it drives my husband nuts but i always have and i always will! ) drizzled with olive oiI with a little salt them close the foil and bake it at 350 for an hour.
I also pierced the potatoes and baked in the oven for an hour on the same shelf as the garlic until i could pierce through them easily with a fork. You can also do this in the microwave.
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, whole wheat bread crumbs and flour. Mix together until combined, then place bowl in the fridge for 15-20 minutes. This helps form them into patties, but as a warning they are still somewhat messy.
While mixture is chilling, combine yogurt/sour cream with 2 bulbs (squeezed out) of roasted garlic cloves, maple syrup (or honey) and a sprinkle of salt and pepper in a blender or 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. I have non-stick pans so i did not need the oil, and med heat was too hot and burned the top of my first one so i moved it down to med-low, but you have to cook it a bit longer). Remove mixture from fridge and form into 4 equal patties (mine made 6, i think my potatoes were bigger), 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! like i said before, i did mine bunless and it was perfect too. Adin loved them! he ate them up! They are really good with bacon on top too, and also with a side of green beans. ENJOY!
I will post a picture tomorrow when i take a picture of us eating the leftovers!