Sweet Potato Burgers with Garlic Cream Sauce
Ingredients:
- coarsely mashed sweet potatoes - 2 cups (about 2 potatoes)
- roasted garlic - 2 bulbs
- cannellini beans or northern white beans (rinsed, drained if canned) - 1 cup
- mince garlic - 2 cloves
- panko bread crumbs - 1/3 cup
- oat flour OR all purpose flour OR wheat flour - 1/3 cup
- egg, lightly beaten - 1 large
- smoked paprika - 1 1/2 tsp
- onion powder - 1 tsp
- salt - 1 tsp
- pepper - 1/2 tsp
- cumin - 1/8 tsp
- olive oil - 2 - 3 T
- avocado, sliced - 1
- sour cream - 2/3 cup
- maple syrup - 1 tsp
- salt and pepper - for seasoning sour cream
- whole wheat buns, toasted - 4
Instructions:
Pierce sweet potatoes and microwave for 5 minutes, then flip, cook for 5 minutes more. Slice in half, cool, scoop out the flesh.
In a bowl, coarsely mash beans, add sweet potato and mash together, add spices, salt and pepper, garlic, egg, panko and flour. Mix together until combined, then place in the refrigerator for 15 - 20 minutes.
Prepare garlic cream sauce -- in a food processor, combine sour cream with 2 bulbs (squeezed out) of roasted garlic cloves, maple syrup and salt and pepper to taste. Process until smooth; set aside.
Add 2 T olive oil to a skillet over medium heat. Form sweet potato mixture into 4 equal patties, then place in the hot skillet. The mixture may be soft, do not move until fully cooked and golden on one side, 5 - 6 minutes. If needed add more oil, gently turn burgers to cook the other side 5 - 6 minutes.
Assemble -- place burgers in the toasted buns, top burgers with garlic cream and avocado. If desired add caramelized red onions.
