Sweet Potato Burgers Avocado Salsa and Garlic Spread #RSC
- Reviews 35
Ready In: 1 hr 50 mins
Serves: 4
Yields: 4 burgers
Ingredients
- 2 sweet potatoes
- 2 garlic heads
- 1 cup canned cannellini or 1 cup canned black beans
- 1⁄2 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon cinnamon
- 1⁄8 teaspoon ground cumin
- 1⁄4 teaspoon garlic powder
- 2 -3 tablespoons olive oil
- 1 avocado, sliced
- 1⁄2 cup sweet corn
- 1 teaspoon chopped fresh cilantro
- 1 tablespoon lemon juice
- 2⁄3 cup reduced-fat sour cream
- 1 tablespoon honey
- 1 tablespoon heavy cream
- salt and pepper
- 4 whole grain buns
- Reynolds Wrap Foil
Directions
- Preheat oven to 375 degrees.
- Rinse sweet potatoes in cold water, wrap in Reynolds Wrap Foil and poke several times with a fork.
- Bake for 1 hour (or more) depending on the size of the potatoes.
- Take 2 bulbs of garlic, chop off about 1/4 inch of the tops, drizzle with olive oil and wrap in Reynolds Wrap Foil.
- Garlic can cook 30-35 minutes with Sweet Potatoes.
- Remove garlic and sweet potatoes from oven and allow to cool.
- Once cool, mash cannellini beans in a large bowl with sweet potatoes.
- Add in spices, egg, and panko.
- Mix all of these ingredients together and refrigerate for 20 minutes to help stiffen for burgers.
- Meanwhile mix the sour cream with the 2 roasted bulbs of garlic, squeezed for all the good stuff, honey, salt, and pepper.
- Blend until smooth.
- Take avocado and chop into bite size chunks and in a small ball combine with sweet corn, lemon juice and cilantro for topping.
- Heat a large pan over medium with olive oil.
- Take sweet potato mixture and shape into 4 patties.
- Cook on each side approximately 6-7 minutes until patties seem to hold together and flip.
- Add the patties to your whole wheat buns and top with avocado mixture and garlic cream sauce.
- Add lettuce, tomato and onions if desired.
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