I spent Easter weekend and part of last week with my sister's family in Tennessee. Apart from having a wonderful time dancing around the living room with my nephew, I took away some great insights on how three kids that went on the same family vacations, ate the same family dinners, and walked to the bus stop together can grow into such different adults. It is exciting to think about how many other sisters and brothers have let the world shape them differently to create our beautiful diversity. Way to go humanity!
Anyway, I wanted to try another recipe on the road, but my family was feeing adventurous enough for what I had in mind. So these, sweet potato burgers had to wait until I got home. Talk about adventurous, I don't even like sweet potatoes very much, but I wanted to try something different. And because this week's make ahead lunch is beef stew, I wanted to limit meat in our dinners. Michael's response to this was "what's a guy got to do to get some meat around here?!" But I saw him snacking on leftover sweet potato burgers so I will not let his comments get to me too much.
I thought that this How Sweet It Is recipe was going to be harder than it was -- and this could easily make it into a regular week night rotation. I did not roast my own garlic, that's just not in the cards.
Here's what you'll need...
2 cups coarsely mashed sweet potatoes, about 2 large potatoes
2 tablespoons of garlic
1 can cannellini benas (rinsed)
1/3 cup panko bread crumbs
1 large egg, lightly beaten
1 1/2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon chili powder
2-3 tablespoons olive oil
1 avocado, sliced
2/3 cup sour cream
1 teaspoon maple syrup
extra salt and pepper for seasoning cream
6 whole wheat buns
Let's get started...
4. Rinse your beans and mash with a fork or potato masher.
8. Heat a skillet with oil.
9. Cook the patties until crisped on one side.
11. Toast buns as desired, then plate burgers with patty, cream, and avocado slices.
Per usual, I am most looking forward to serving these as sliders for an appetizer when we have friends over. And they are easy enough to whip up as a vegetarian option at a barbecue over the summer.
Wish me luck as I dive into the wonderful world of spaghetti squash for dinner tonight -- but know, that if it doesn't work out, we will be having tortilla pizzas for dinner instead.