Smoky Sweet Potato Burgers w/ Roasted Garlic Cream

Smoky Sweet Potato Burgers w/ Roasted Garlic Cream

Spring came to my hometown this weekend with all that she had and we were there to greet her with open arms. Living in the south we don’t really get much of a winter except the every 3-4 year snow/ice storm. This wasn’t one of those years, for the most part, we’ve stayed above freezing. But that doesn’t mean it wasn’t cold.

We reach the mid 70′s and as I hung my laundry out that morning I knew it was going to be a drop dead gorgeous day! It did not disappoint us. We opened all the windows in the house and cleaned off the back porch. It’s one of those days that you drop whatever you had planned and make new plans for being outside!

By late afternoon we were in our usual spring spot on the back porch with magazines and nibbles. It’s days like this that we can spend literally the entire day and evening on the back porch.

Smoky Sweet Potato Burgers w/ Roasted Garlic Cream Smoky Sweet Potato Burgers w/ Roasted Garlic Cream

So I think it’s a perfect time to have some healthy veggie burgers. But we’re not talking tofu or something weird. We’re talking simple and delicious. We’re talking sweet potatoes and beans…on a bun…with delicious roasted garlic cream sauce. Yes, it IS as good as it sounds.

Perfect for a backyard cookout or just hanging around the back porch all day. YUM!

Smoky Sweet Potato Burgers w/ Roasted Garlic Cream
Serves: 4
  • 2 cups coarsely mashed sweet potatoes (or yams), about 2 large potatoes
  • 2 bulbs of roasted garlic
  • 1 cup cannellini benas (rinsed and drained if canned)
  • 2 garlic cloves, minced
  • ⅓ cup panko bread crumbs
  • ⅓ cup oat flour (or all-purpose, wheat, etc)
  • 1 large egg, lightly beaten
  • 1½ teaspoons smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ⅛ teaspoon cumin
  • 2-3 tablespoons olive oil
  • 1 avocado, sliced
  • ⅔ cup plain greek yogurt or sour cream
  • 1 teaspoon maple syrup
  • extra salt and pepper for seasoning yogurt/cream
  • 4 whole wheat buns
  1. Pierce potatoes (I used 2 large) all over with a fork and place on a paper towel, setting in the microwave. Microwave for 5 minutes, then flip and cook for 5 minutes more. Remove, slice in half and let cool until you can scoop out the flesh.
  2. In a large bowl, coarsely mash beans with a fork. Add in sweet potato and mash together, then add in spices, salt and pepper, minced garlic, egg, panko and flour. Mix together until combined, then place bowl in the fridge for 15-20 minutes. This helps form them into patties, but as a warning they are still somewhat messy.
  3. While mixture is chilling, combine yogurt/sour cream with 2 bulbs (squeezed out) of roasted garlic cloves, maple syrup and a sprinkle of salt and pepper in a blender or food processor. Process until smooth then set aside until ready to use.
  4. Heat a large skillet over medium heat and add 2 tablespoons olive oil. Remove mixture from fridge and form into 4 equal patties, then place in the skillet once hot. Since the mixture can be wet and messy, do not move until they are fully cooked and golden on one side! This takes about 5-6 minutes. Then, add more oil if needed (this really helps cook them) and flip burgers very gently. Cook for another 5-6 minutes. Toast buns if desired.
  5. Assemble by topping burgers with roasted garlic cream and avocado! We also used caramelized red onion one night and it was delicious.