I often crave burgers. Big fat juicy burgers, sweet potato burgers burgers, bean burgers, chicken burgers, turkey burgers… if it’s sandwiched in a bun, it’s on my list. I’m flexible on what kind of meat is in between the bun but one thing that no burger is complete without it avocado. Obviously. Duh.
Veggie burgers were a way of life in the Dalkin household. I’m sure I’ve told you that my mom’s a vegetarian, (except when we make an epic BBQ Chicken for dinner) so veggie/bean/sweet potato burgers were featured on the reg growing up. I’d usually slather them in an obsessive amount of ketchup because I was that kind of kid. Anything smothered in ketchup was a good idea, still is as far as I’m concerned. I’ve graduated a bit and now smother everything (veggie burgers included) with avocado in some form.
These sweet potato burgers topped with avocado are delish, filling and beautiful! I’d recommend you make them for dinner this weekend.
- 1 cup peeled and diced sweet potatoes
- 1 15-ounce can cannellini beans, rinsed and drained
- 1 [1/2] cup panko bread crumbs
- 1 large egg
- 2 tablespoon grated Parmesan cheese
- 1 tablespoon grated lemon zest
- 1 teaspoon coarse salt
- [1/2] teaspoon freshly cracked black pepper
- [1/2] teaspoon sweet paprika
- [1/2] teaspoon dried oregano
- 2 tablespoons extra virgin olive oil
- 4 burger buns, sliced and toasted
- 2 Hass avocados
- Assorted toppings such as red onions, roasted red bell peppers, micro greens, Dijon mustard, lettuce, sun dried tomatoes and 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 full incorporated and smooth.
- Remove the sweet potato mixture from the food processor and divide it into four equal 4-ounce 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 the avocados 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 one-quarter of the avocado strips. Add additional toppings as desired and top with the top half of the bun. Serve immediately.