Sweet Potato Burgers Avocado Salsa and Garlic Spread Rsc
Elevate your burger game with these flavorful Sweet Potato Burgers paired with zesty Avocado Salsa and a creamy Garlic Spread. This vegetarian recipe combines roasted sweet potatoes, chickpeas, and rolled oats into hearty patties seasoned with smoked paprika and cumin, making them a delicious plant-based alternative. Topped with a vibrant avocado salsa bursting with fresh lime juice, cherry tomatoes, and cilantro, and layered with a garlicky mayo spread on toasted buns, these burgers are packed with bold, satisfying flavors. Perfect for a quick yet impressive dinner, these wholesome burgers are also easy to customize with your favorite toppings like lettuce or pickles. Ready in under an hour, they’re a surefire way to delight your taste buds while keeping things nutritious and fun!
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Recipe Information
Ingredients
- 2 medium Sweet potatoes
- 1 can (15 oz) Chickpeas
- 1 cup Rolled oats
- 0.5 medium, finely chopped Red onion
- 4 large Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Ground smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 large Avocado
- 1 cup Cherry tomatoes
- 1 large Lime
- 0.25 cup, chopped Fresh cilantro
- 0.5 cup Mayonnaise
- 4 whole Burger buns
- as desired Optional toppings (lettuce, pickles, etc.)
Instructions
Preheat the oven to 400°F (200°C). Wash the sweet potatoes and prick them with a fork. Place them on a baking sheet and bake for 45-50 minutes or until tender. Allow them to cool slightly before peeling.
While the sweet potatoes bake, prepare the garlic spread. Mince two garlic cloves finely and mix them with the mayonnaise in a small bowl. Set aside in the fridge to let the flavors develop.
In a large bowl, combine the peeled sweet potatoes, drained and rinsed chickpeas, rolled oats, chopped red onion, remaining minced garlic, cumin, smoked paprika, salt, and black pepper. Mash everything together with a potato masher or blend briefly with a hand blender until the mixture holds together but is slightly chunky.
Form the sweet potato mixture into 4 evenly sized patties. Place the patties on a plate and refrigerate them for 20 minutes to firm up.
Meanwhile, prepare the avocado salsa. Dice the avocados and cherry tomatoes, and place them in a medium bowl. Add chopped cilantro, the juice of one lime, and a pinch of salt. Mix gently and set aside.
Heat olive oil in a non-stick skillet over medium heat. Cook the patties for 4-5 minutes per side, or until golden and crispy on the outside.
Toast the burger buns lightly, if desired. Spread the garlic mayonnaise onto the bottom half of each bun. Place the cooked sweet potato patty on top, followed by a generous spoonful of avocado salsa. Add optional toppings like lettuce or pickles, and cover with the top bun.
Serve immediately and enjoy your Sweet Potato Burgers with Avocado Salsa and Garlic Spread!
Nutrition Facts
Calories |
915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 971 mg | 42% | |
| Total Carbohydrate | 94.5 g | 34% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 13.1 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 7.3 mg | 40% | |
| Potassium | 1220 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
