Sweet Potato Burgers with Roasted Garlic Sauce

Today Meatless Monday recipe is a delish vegetarian burger!  These burgers are similar to last year’s Yamburgers, but with a delightful smoky flavor from the paprika and, of course, a lot of beautiful roasted garlic flavor!

This was my first time using roasted garlic and I can tell you right now that roasted garlic is my new best friend!  I want to try it in everything now! 

Oh, and that roasted garlic sauce?  It makes a fabulous French fry or chip dip too!

Recipe Notes:

*Pulse old fashioned or quick oats in a food processor until they are processed to a powder.

*The number of burgers you can make will depend a bit on the size of the sweet potatoes.

Sweet Potato Burgers with Roasted Garlic Sauce

Adapted from How Sweet It Is

2 bulbs garlic

2 large sweet potatoes

1 cup kidney or cannellini beans, drained & rinsed

1 clove garlic, minced

½ cup panko bread crumbs

½ cup oat flour (see note)

1 large egg, beated

1 ½ tsp paprika

1 tsp onion powder

1 tsp sea salt

½ tsp pepper

Dash of ground cumin

2 tbsp extra virgin olive oil

1 large avocado, sliced

2/3 cup sour cream with chives and onion

Salt and pepper

4-6 honey wheat buns

Preheat the oven to 400 degrees F.

Slice the top quarter off the garlic bulbs.  Drizzle about 1 teaspoon olive oil over the top of each bulb and wrap in aluminum foil.  Pierce the sweet potatoes with a fork and wrap them in aluminum foil.  Place the wrapped garlic and sweet potatoes onto a baking sheet and place in the preheated oven.

Bake for 35 minutes, then remove the garlic.  Continue cooking the sweet potatoes for another 30-40 minutes or until soft.  Remove from the oven and cool.

Once the garlic is cool enough to handle, squeeze the individual cloves out of the garlic head into a bowl and set aside.  Peel the skins off the sweet potatoes .

Place the beans in a large bowl and mash with a fork.  Add the sweet potatoes and mash together.  Stir in a couple cloves of roasted garlic, the minced garlic, panko, oat flour, egg, and spices.  Mix well and refrigerate for about 30 minutes to firm up. 

While the mixture chills, place the sour cream, remaining roasted garlic, and salt and pepper to taste into a small blender or food processor.  Blend until smooth.

Heat 2 tablespoons of oil in a large skillet oven medium heat.

Use a heaping ¼ cup to scoop out the mixture and form into patties.  Place the patties into the hot skillet.  Cook for 5-6 minutes, then flip and cook for another 5-6 minutes.

Spread a couple tablespoons of the roasted garlic sauce onto each hamburger bun.  Top with a sweet potato patty and avocado slices. 

Makes 4-6 burgers