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Sweet Potato Avocado Burger

January 29, 2014

Sweet Potato Patty with Avocado

My husband craves burgers 24/7, but as I’ve gotten older, red meat has become less appealing (gasp I know). Therefore I have been attempting to sneak in “burger substitutes” here and there.  The flavors of this burger were AMAZING and I loved being able to take the patty to work the next day (I topped it with avocado slices drizzled in lime juice and cubed veggies). Garlic Aioli Burger How Sweet It Is is one of my favorite foodie blogs, and this sweet potato burger is right on the money!

Smoky Sweet Potato Burgers with Roasted Garlic Cream and Avocado

Adapted from How Sweet It Is

  • 2 large sweet potatoes/or yams
  • 2 bulbs of roasted garlic
  • 1 – 14.5 oz can cannellini beans (rinsed and drained)
  • 2 garlic cloves, minced
  • 1/3 cup panko bread crumbs
  • 1/3 cup flour
  • 1 large egg, lightly beaten
  • 1/2 teaspoons smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon cumin
  • 2-3 tablespoons olive oil
  • 1 avocado, sliced
  • 2/3 cup plain greek yogurt
  • 1 teaspoon maple syrup
  • buns – brioche or whole wheat
  1. Pierce the potato with a fork and wrap it in paper towel. Microwave sweet potatoes for 10 minutes (flipping at the 5 minute mark.  Slice in half and scoop out flesh once cool enough to handle.
  2. In a large bowl, coarsely mash beans (a fork will do), then add in sweet potato and mash together.
  3. Add in spices, salt and pepper, minced garlic, egg, panko and flour and mix until well combined.
  4. Place bowl in the fridge for 15-20 minutes, to help set the mixture.
  5. Make your yogurt mixture by combining yogurt, garlic, and maple syrup in a blender until smooth. Season with salt and pepper to taste.
  6. Heat a large skillet over medium heat and add 2 tablespoons olive oil.
  7. Remove sweet potato mixture from fridge, and form into 4-6 equal patties.
  8. Place on hot skillet and cook about 5 minutes on each side (until side is golden). Flip and repeat.
  9. Toast buns and top with sweet potato patty. Top with garlic cream and avocado slices… enjoy!

Sweet Potato Burger A great burger alternative when watching the big game this weekend!


Burger in Paradise

July 1, 2013

To celebrate America’s birthday, I wanted to have a week devoted to America’s finest… and what screams America more than a burger!? And not just any burger… an In n’ Out burger!

Burger and Chips

In n’ Out Burger

  • 1 lb ground beef chuck (I used 80% lean… more fat the better 🙂 depends how “healthy” you want to be)
  • American cheese slices
  • Secret Spread
    • 2 Tablespoons mayo, 1 teaspoon ketchup, 1/4 teaspoon mayo, 2 teaspoon minced dill pickles
  • Iceberg lettuce
  • Caramelized onions
    • 1 diced yellow onion, 1 Tablespoon oil, salt
  • Tomato Slices
  • Hamburger Buns (potato rolls or brioche rolls are other great options)
  1. Caramelize Onions: Heat oil in a pan over medium – medium low heat and add onions.  Stir occasionally for about 30 minutes or until golden brown. Season with salt. 
  2. Secret Spread: Mix together secret spread ingredients.
  3. Burgers: Make patties with ground beef and season with salt and pepper.  The key is to make them really thin – you will need to make them thinner than you think because they will plump up once cooked. Heat oil in a pan and cooker patties over medium heat for about 3 minutes.Top  uncooked side with about 1 teaspoon of mustard.  Flip patty, top with cheese slice and cook until medium doneness.
  4. Assembly: Toast buns, top with secret spread,tomato, lettuce, hamburger patty/cheese, and caramelized onions.

Looking for the perfect side? Make these amazing chips and dip!

Baked Potato Chips with Sour Cream and Onion Dip 

  • Russet Potatoes (3-4)
  • 1/2 cup Sour Cream
  • 1 Green Onion
  • 1/4 tsp Garlic Powder
  1. Preheat oven to 400 degrees.
  2. Use a mandolin to thinly slice potatoes.  I used to cut thicker slices but I find cutting them 1/4 inch or so is much better!
  3. I used an olive oil mister to spray a baking sheet, then dispersed potatoes on the sheet.  I resprayed with olive oil and sprinkled lightly with salt.  Bake for 10-15 minutes (keep an eye on them, depends how thinly they are cut)
  4. While the potatoes are baking, whip together the last 3 ingredients to make an amazingly easy dip!