Spicy Sweet Potato Burgers with Lemony Greek Yogurt and Avocado

Spicy Sweet Potato Burgers with Lemony Greek Yogurt and Avocado

Adapted from howsweeteats.com

Ingredients

Yields 4 burgers

2 large sweet potatoes

1 can 15 oz / 425 gr cannellini beans, rinsed well and drained

1 garlic clove, minced

⅓ cup whole wheat panko breadcrumbs

⅓ cup corn flour (or whole wheat flour)

1 large egg, lightly beaten (or 2 egg whites)

1 ½ teaspoon paprika

⅛ teaspoon cayenne pepper

2 tablespoons olive oil

1 avocado, sliced

1 container plain Greek yogurt

1 tablespoon lemon juice

½ teaspoon ground black pepper

½ teaspoon fine grain sea salt

4 whole wheat buns

Directions

Cook sweet potatoes in a large pot of salted boiling water until tender. 40 minutes or so. Once cooked, peel (be careful not to burn your hands) and coarsley mash with the tines of a fork.

Puree beans with a blender or in a bowl with a stand mixer.

In a large bowl, mash together sweet potatoes and beans. Add paprika, cayenne pepper, garlic, egg, panko breadcrumbs and flour.

Mix together until combined, then place bowl in the fridge for 15 to 20 minutes. This helps the mixture to set and it will be easier to form patties.

In the meantime, combine Greek yogurt, lemon juice, salt and pepper. Set aside.

Heat a large skillet (or pan) over medium heat, add the 2 tablespoons of olive oil. Remove mixture from the fridge and form regular size patties, then place in the skillet onee hot.

Since forming patties can be quite messy, do not touch/flip burgers until they are cooked and golden on one side, about 5 to 6 minutes. Then tune and cook on the other side for another 5 to 6 minutes.

Meanwhile toast the buns.

Assemble burgers by topping burgers with Green yogurt cream and slices of avocado.