I saw a recipe similar to this and thought "I have no plans for that half of a sweet potato in the fridge...this would be a good way to use it up." I wasn't really sure what to expect of this meal. I have never combined sweet potato and avocado before, so I wasn't sure if they would go well together. But this veggie burger was delicious! It is also super healthy: lots of vitamin A from the sweet potato, fiber and protein from the beans, and lots of healthy fats from the avocado.
They are pretty easy to make. Depending on what equipment you have around the house, you can use a potato masher, a ricer, or fork and spoon to mash up the potato and beans. Most recipes call for more breadcrumbs or flour to dry out the burgers a little, which makes them easier to handle. But I say its going to get messy any way, might as well leave out the unnecessary flour and breadcrumbs.
The burger patties are creamy, a little sweet from the potato and agave syrup and also a bit spicy from the cajun seasoning. Then it is topped with creamy avocado and sharp dijon mustard. It was delicious! I would absolutely make these again!
What you'll need:
For the burger:
- 1/2 a large sweet potato
- 3/4 cup white cannellini beans, drained and thoroughly rinsed
- 2 tsp agave syrup
- 1/2 tbsp tahini (sesame seed paste)
- 1/2 tsp cajun seasoning (more if you like it REALLY spicy)
- 1/2 tsp garlic
- pinch of pepper
- 1/3 cup bread crumbs
- canola or vegetable oil
- thinly sliced onion
- slices of tomato
- Romaine lettuce
- 3 whole wheat burger buns
- Dijon mustard
- 1 avocado, peeled and thinly sliced; sprinkle with salt and pepper
What to do:
1. Preheat oven to 400*F. Lightly coat potato in olive oil, salt and pepper; wrap in aluminum foil. Bake for 35 - 40 minutes or until tender. Let cool. Remove skin.
2. Mash together potato and rinsed beans. Add in tahini, agave syrup, cajun seasoning, garlic, a pinch of pepper, and the breadcrumbs. Form into 3 patties. Make patties slightly smaller than the size of the bun as they will squish as you eat the burger.
3. Heat enough oil to lightly cover the bottom of a pan over medium-high heat. When hot, add the burger patties. Reduce to medium-low heat. Brown each side- ~ 1 1/2 - 2 minutes each.
4. Top your burger patty with avocado, onion, tomato, and lettuce. Spread a bit of dijon mustard (~1tsp) on the bun and enjoy! Recipe makes 3 servings.
If you like this recipe, the next time you make it, you can double it and freeze a couple patties individually.
Nutrition Info:
524 calories, 70g carbs*, 15g fiber, 17g protein, 21g total fat, 3g saturated fat, 905mg sodium
*For a lower carb option, use flatbread buns.
They are pretty easy to make. Depending on what equipment you have around the house, you can use a potato masher, a ricer, or fork and spoon to mash up the potato and beans. Most recipes call for more breadcrumbs or flour to dry out the burgers a little, which makes them easier to handle. But I say its going to get messy any way, might as well leave out the unnecessary flour and breadcrumbs.
The burger patties are creamy, a little sweet from the potato and agave syrup and also a bit spicy from the cajun seasoning. Then it is topped with creamy avocado and sharp dijon mustard. It was delicious! I would absolutely make these again!
Sweet Potato and Bean Burgers with Avocado
What you'll need:
For the burger:
- 1/2 a large sweet potato
- 3/4 cup white cannellini beans, drained and thoroughly rinsed
- 2 tsp agave syrup
- 1/2 tbsp tahini (sesame seed paste)
- 1/2 tsp cajun seasoning (more if you like it REALLY spicy)
- 1/2 tsp garlic
- pinch of pepper
- 1/3 cup bread crumbs
- canola or vegetable oil
- thinly sliced onion
- slices of tomato
- Romaine lettuce
- 3 whole wheat burger buns
- Dijon mustard
- 1 avocado, peeled and thinly sliced; sprinkle with salt and pepper
What to do:
1. Preheat oven to 400*F. Lightly coat potato in olive oil, salt and pepper; wrap in aluminum foil. Bake for 35 - 40 minutes or until tender. Let cool. Remove skin.
2. Mash together potato and rinsed beans. Add in tahini, agave syrup, cajun seasoning, garlic, a pinch of pepper, and the breadcrumbs. Form into 3 patties. Make patties slightly smaller than the size of the bun as they will squish as you eat the burger.
3. Heat enough oil to lightly cover the bottom of a pan over medium-high heat. When hot, add the burger patties. Reduce to medium-low heat. Brown each side- ~ 1 1/2 - 2 minutes each.
4. Top your burger patty with avocado, onion, tomato, and lettuce. Spread a bit of dijon mustard (~1tsp) on the bun and enjoy! Recipe makes 3 servings.
If you like this recipe, the next time you make it, you can double it and freeze a couple patties individually.
Nutrition Info:
524 calories, 70g carbs*, 15g fiber, 17g protein, 21g total fat, 3g saturated fat, 905mg sodium
*For a lower carb option, use flatbread buns.
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