Sweet Potato Burgers

I have made some life changes to simplify some things around here recently -- namely I stopped working full time. You would think that this would relieve all sorts of stress and provide time to get things together. But, in my usual style, I have replaced my work stress with personal stress -- you know, like buying a house and finding a new job. I have made a short list of goals to accomplish during this unemployed period of my life, just in case it never happens again, but I am already falling behind and getting antsy. Playing around in the kitchen and sitting down to get my thoughts out certainly helps to re-center my thinking, take a deep breath, and recognize how great life is.

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
1/3 flour
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...

1. Poke holes in your potatoes and throw them in the microwave on high for 5 minutes. Carefully turn the potatoes and microwave for another 5 minutes.

2. While in the microwave, blend garlic, sour cream, maple syrup, and salt and pepper to taste in a food processor until smooth. Set aside.

If you are still waiting on your potatoes, (1) whoa Nelly are you quick with a food processor, (2) use this time to get your buns and avocado sliced.

3. Scoop the soft potato from the skin and into a large mixing bowl. Allow to cool to touch.

4. Rinse your beans and mash with a fork or potato masher.

5. Add beans to potato and mash together.

6. Add beaten egg, bread crumbs, flour, paprika, onion powder, salt, and pepper to the potatoes and mix thoroughly with your hands.

7. Shape into 6 patties, place on plate and put in the refrigerator for a short while to better form (~20 minutes).

8. Heat a skillet with oil. 

9. Cook the patties until crisped on one side.

10. Remove the patties and re-oil the pan, then cook the patties through on the other 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.