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Sweet Potato Burgers

Prep Time: 15 minutes
Cook Time: 8-10 minutes
Total Time: 25 minutes
Serves 4

1 cup peeled and diced sweet potatoes
1 15-oz can cannellini beans, rinsed and drained
1 1/2 cups panko bread crumbs
1 large egg
2 Tbsp grated Parmesan cheese
1 Tbsp grated lemon zest
1 tsp coarse salt
1/2 tsp freshly ground black pepper
1/2 tsp sweet paprika
1/2 tsp dried oregano
2 Tbsp extra-virgin olive oil
4 hamburger buns, sliced and toasted
2 Hass avocados
Assorted toppings (optional): red onions, roasted red bell peppers, microgreens, Dijon mustard, lettuce, tomatoes, caramelized onions

Bring a small pot of water to a boil. Add the diced sweet potatoes and cook until fork tender, 5-7 minutes. Drain the sweet potatoes and transfer to the bowl of a food processor. Add the cannellini beans, bread crumbs, egg, Parmesan, lemon zest, salt, pepper, paprika, and oregano. Pulse for 1 minute, until everything is fully incorporated and smooth.

Remove the sweet potato mixture from the food processor and divide it into 4 4-oz portions. Form each portion into a patty to fit your preferred burger bun.

Heat the olive oil in a large skillet over medium-high heat. Add the sweet potato patties to the hot oil and cook until golden brown, 4-5 minutes per side. Transfer each patty to a burger bun bottom.

Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and cut the avocado into thin strips. Top each sweet potato patty with 1/4 of the avocado strips. Add additional toppings as desired and top with the top half of the bun. Serve immediately.

Absolutely Avocados
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Header photo by
Gillian Gunson