Sweet Potato Avocado Burger Recipes

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SWEET POTATO AVOCADO BURGER



Sweet Potato Avocado Burger image

This California-style burger was tested numerous times to perfect and ensure that the patties are crisp, firm, tasty, and delicious. The combination of rolled oats, raw walnuts, chia seeds, and flaxseed meal will keep you totally full on protein and fiber. Top with delicious avocado slices.

Provided by Candice Kumai

Categories     Sauté     Low Fat     Kid-Friendly     High Fiber     Wheat/Gluten-Free     Dinner     Lunch     Walnut     Oat     Quinoa     Chickpea     Sweet Potato/Yam     Spring     Summer     Healthy     Vegan     Vegetarian     Peanut Free     Kosher     Small Plates

Yield Serves 8 to 10, yields 13 to 15 small patties.

Number Of Ingredients 22

Wet ingredients:
2 pounds sweet potatoes
2 tablespoons extra-virgin olive oil
1 tablespoon granulated garlic powder
2 tablespoons reduced-sodium tamari soy sauce
3 tablespoons Worcestershire sauce (omit for vegan)
1/4 yellow onion, roughly chopped
1 cup chickpeas (garbanzo beans), rinsed and drained
Dry ingredients:
1 1/4 cups organic rolled oats
3/4 cup raw walnuts, crushed
3/4 cup flaxseed meal
For cooking:
2 tablespoons unrefined coconut oil
For serving:
Whole-wheat or gluten-free buns
2 ripe avocados, thinly sliced (2 to 3 slices per burger)
1 teaspoon Worcestershire sauce (per burger; omit for vegan)
1/4 red onion, thinly sliced
1 to 2 torn lacinato kale leaves per burger
Dijon mustard
Olive oil mayonnaise (omit for vegan)

Steps:

  • For cooking:
  • Wash and pat your sweet potatoes dry. Cut the sweet potatoes into small 1-inch cubes. Roast the sweet potato cubes with 2 tablespoons extra-virgin olive oil, 1 tablespoon granulated garlic powder, and 1/2 teaspoon salt. Place onto a sheet tray and roast at 375° F for approximately 40 minutes, remove from the oven, and cool slightly.
  • In a food processor, add the roasted/cooked sweet potato, tamari soy sauce, and Worcestershire sauce; pulse to combine. Add the onion and chickpeas and pulse until fully combined, periodically stopping the food processor and using a spatula or wooden spoon to move the mixture around. Mix just until the chickpeas and onion are fully incorporated; look for the consistency of mashed potatoes. Do not overmix.
  • Meanwhile, in a large bowl, combine the oats, walnuts, chia seeds, and flaxseed meal.
  • Remove the sweet potato mixture from the food processor and fold into the dry ingredients. Measure out 1/3 cup of the mixture at a time and, using your hands, form into round burger-shaped patties.
  • In a medium sauté pan, heat the coconut oil over medium heat. Add the patties and sauté for about 4 minutes per side, or until they are warmed through and golden brown on each side.
  • To serve, place the patties on toasted buns, if desired, and add your choice of toppings. I love avocado, kale, and Worcestershire sauce.

CALIFORNIA BURGERS WITH SWEET POTATO FRIES



California Burgers with Sweet Potato Fries image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 15-ounce bag frozen sweet potato fries
1 pound ground beef
2 scallions, minced
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 small head iceberg lettuce, leaves torn or cut into burger-size pieces
1/2 cup roasted red pepper hummus
1/4 seedless cucumber, thinly sliced
2 precooked beets, thinly sliced
2 or 3 radishes, thinly sliced
1/2 avocado, thinly sliced
3/4 cup sprouts

Steps:

  • Bake the sweet potato fries as the label directs. Meanwhile, combine the beef, scallions, 3/4 teaspoon salt and a few grinds of pepper in a large bowl; mix well. Form the mixture into 4 equal patties, 3 1/2 to 4 inches wide. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the patties and cook until browned, about 3 minutes. Flip and cook to medium doneness, another 2 minutes.
  • Divide the lettuce leaves among plates, layering a few leaves to create 2 "buns" per plate. Put a burger on one of the lettuce buns on each plate. Top each with 2 tablespoons hummus, slices of the cucumber, beets, radishes and avocado and some sprouts. Serve with the sweet potato fries.

Nutrition Facts : Calories 540, Fat 32 grams, SaturatedFat 7 grams, Cholesterol 67 milligrams, Sodium 733 milligrams, Carbohydrate 49 grams, Fiber 11 grams, Sugar 17 grams, Protein 27 grams

SWEET POTATO BURGERS



Sweet potato burgers image

These hearty spiced veggie burgers are bursting with flavour, whilst sunflower seeds and sweet potato crisps add a satisfyingly crunch. Serve with a punchy avocado and basil salsa.

Provided by Alice Hart

Time 1h35m

Number Of Ingredients 15

140g long-grain brown rice
850g sweet potatoes , peeled and cut into small cubes
3 tbsp olive oil
1 tsp ground cumin
2 tbsp sunflower seeds
1 small red onion , very finely chopped
thumb-sized piece ginger , peeled and finely grated
1 red chilli , deseeded and finely chopped
small pack basil , leaves finely shredded, stalks discarded
1 ripe avocado , stoned, peeled and diced
2 tbsp lime juice
4 brioche burger buns
8 round lettuce leaves, washed and dried
25g sweet potato crisps , or ready-salted potato crisps
½ punnet mustard cress , snipped

Steps:

  • Heat oven to 200C/180C fan/gas 6. Cook the rice following pack instructions, then drain in a sieve. Spread the rice out on a baking tray to steam-dry - it needs to be as dry as possible before adding to the sweet potatoes.
  • Meanwhile, toss the sweet potatoes with 2 tbsp olive oil and the cumin. Season and spread out in a large roasting tin in a single layer. Roast for 30 mins until tender and coloured, but not too crisp. Meanwhile, put the sunflower seeds in a cup, cover with water and set aside to soak while the sweet potatoes cook.
  • Put the remaining olive oil in a small saucepan set over a low-medium heat. Add the onion with a pinch of salt and cook, stirring often, for 5 mins. Add the ginger and chilli, and cook for 5 mins more until very soft. Set aside.
  • Drain the sunflower seeds, pat dry on kitchen paper and tip into a large mixing bowl with the sweet potatoes. Crush gently using a masher or the back of a fork. Add the rice, onion mixture, half the basil and seasoning to taste. Continue to crush together until the mixture is well mixed but not smooth. Form into 4 x 10cm diameter patties. Can be made up to 48 hrs ahead - keep covered and chilled until needed and allow to sit at room temperature for 15 mins before cooking.
  • Put the patties on a baking tray lined with baking parchment. Roast for 30 mins until warmed through and beginning to brown.
  • Make the salsa in a bowl by combining the avocado with the lime juice, remaining basil and seasoning to taste. Heat the grill to medium and toast the cut sides of the burger buns for 1 min or until golden brown. Top each bun base with a couple of lettuce leaves. Put the patties on top of the lettuce, top with a spoonful of salsa, a few sweet potato crisps and a scattering of mustard cress. Press on the toasted bun tops and serve with any leftover crisps on the side.

Nutrition Facts : Calories 726 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 98 grams carbohydrates, Sugar 26 grams sugar, Fiber 12 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium

SWEET POTATO BURGERS AVOCADO SALSA AND GARLIC SPREAD #RSC



Sweet Potato Burgers Avocado Salsa and Garlic Spread #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. As summer winds down and tailgate season heats up I wanted to create a recipe reminiscent of grilling out as we moved into fall! Sweet potatoes are such a fall food for my family and I love putting a healthy spin on a plain old burger with this unique recipe!

Provided by saucyames

Categories     Lunch/Snacks

Time 1h50m

Yield 4 burgers, 4 serving(s)

Number Of Ingredients 23

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

Steps:

  • 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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