Best 2 Sweet Potato Burgers Avocado Salsa And Garlic Spread Rsc Recipes

Calling all burger lovers! Sink your teeth into a delectable Sweet Potato Burger, a symphony of flavors and textures that will tantalize your taste buds. This burger features a hearty patty made from a blend of roasted sweet potatoes, black beans, and quinoa, delivering a delightful balance of sweetness, earthiness, and protein. Nestled between soft, toasted buns, the patty is complemented by a creamy Avocado Salsa, a burst of freshness with every bite. A luscious Garlic Spread adds an extra layer of savory richness, elevating the burger to gourmet status. Get ready to embark on a culinary journey that will leave you craving more. Dive into the recipes provided to create this mouthwatering Sweet Potato Burger with Avocado Salsa and Garlic Spread, and experience a burger like no other.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET POTATO BURGERS

Sweet potato burgers image

These hearty spiced veggie burgers are bursting with flavour, whilst sunflower seeds and sweet potato crisps add a satisfyingly crunch. Serve with a punchy avocado and basil salsa.

Provided by Alice Hart

Time 1h35m

Number Of Ingredients 15

Ingredients

140g long-grain brown rice
850g sweet potatoes , peeled and cut into small cubes
3 tbsp olive oil
1 tsp ground cumin
2 tbsp sunflower seeds
1 small red onion , very finely chopped
thumb-sized piece ginger , peeled and finely grated
1 red chilli , deseeded and finely chopped
small pack basil , leaves finely shredded, stalks discarded
1 ripe avocado , stoned, peeled and diced
2 tbsp lime juice
4 brioche burger buns
8 round lettuce leaves, washed and dried
25g sweet potato crisps , or ready-salted potato crisps
½ punnet mustard cress , snipped

Steps:

Heat oven to 200C/180C fan/gas 6. Cook the rice following pack instructions, then drain in a sieve. Spread the rice out on a baking tray to steam-dry - it needs to be as dry as possible before adding to the sweet potatoes.
Meanwhile, toss the sweet potatoes with 2 tbsp olive oil and the cumin. Season and spread out in a large roasting tin in a single layer. Roast for 30 mins until tender and coloured, but not too crisp. Meanwhile, put the sunflower seeds in a cup, cover with water and set aside to soak while the sweet potatoes cook.
Put the remaining olive oil in a small saucepan set over a low-medium heat. Add the onion with a pinch of salt and cook, stirring often, for 5 mins. Add the ginger and chilli, and cook for 5 mins more until very soft. Set aside.
Drain the sunflower seeds, pat dry on kitchen paper and tip into a large mixing bowl with the sweet potatoes. Crush gently using a masher or the back of a fork. Add the rice, onion mixture, half the basil and seasoning to taste. Continue to crush together until the mixture is well mixed but not smooth. Form into 4 x 10cm diameter patties. Can be made up to 48 hrs ahead - keep covered and chilled until needed and allow to sit at room temperature for 15 mins before cooking.
Put the patties on a baking tray lined with baking parchment. Roast for 30 mins until warmed through and beginning to brown.
Make the salsa in a bowl by combining the avocado with the lime juice, remaining basil and seasoning to taste. Heat the grill to medium and toast the cut sides of the burger buns for 1 min or until golden brown. Top each bun base with a couple of lettuce leaves. Put the patties on top of the lettuce, top with a spoonful of salsa, a few sweet potato crisps and a scattering of mustard cress. Press on the toasted bun tops and serve with any leftover crisps on the side.

Nutrition Facts : Calories 726 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 98 grams carbohydrates, Sugar 26 grams sugar, Fiber 12 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium

SWEET POTATO AVOCADO BURGER

Sweet Potato Avocado Burger image

This California-style burger was tested numerous times to perfect and ensure that the patties are crisp, firm, tasty, and delicious. The combination of rolled oats, raw walnuts, chia seeds, and flaxseed meal will keep you totally full on protein and fiber. Top with delicious avocado slices.

Provided by Candice Kumai

Categories Sauté Low Fat Kid-Friendly High Fiber Wheat/Gluten-Free Dinner Lunch Walnut Oat Quinoa Chickpea Sweet Potato/Yam Spring Summer Healthy Vegan Vegetarian Peanut Free Kosher Small Plates

Yield Serves 8 to 10, yields 13 to 15 small patties.

Number Of Ingredients 22

Ingredients

Wet ingredients:
2 pounds sweet potatoes
2 tablespoons extra-virgin olive oil
1 tablespoon granulated garlic powder
2 tablespoons reduced-sodium tamari soy sauce
3 tablespoons Worcestershire sauce (omit for vegan)
1/4 yellow onion, roughly chopped
1 cup chickpeas (garbanzo beans), rinsed and drained
Dry ingredients:
1 1/4 cups organic rolled oats
3/4 cup raw walnuts, crushed
3/4 cup flaxseed meal
For cooking:
2 tablespoons unrefined coconut oil
For serving:
Whole-wheat or gluten-free buns
2 ripe avocados, thinly sliced (2 to 3 slices per burger)
1 teaspoon Worcestershire sauce (per burger; omit for vegan)
1/4 red onion, thinly sliced
1 to 2 torn lacinato kale leaves per burger
Dijon mustard
Olive oil mayonnaise (omit for vegan)

Steps:

For cooking:
Wash and pat your sweet potatoes dry. Cut the sweet potatoes into small 1-inch cubes. Roast the sweet potato cubes with 2 tablespoons extra-virgin olive oil, 1 tablespoon granulated garlic powder, and 1/2 teaspoon salt. Place onto a sheet tray and roast at 375° F for approximately 40 minutes, remove from the oven, and cool slightly.
In a food processor, add the roasted/cooked sweet potato, tamari soy sauce, and Worcestershire sauce; pulse to combine. Add the onion and chickpeas and pulse until fully combined, periodically stopping the food processor and using a spatula or wooden spoon to move the mixture around. Mix just until the chickpeas and onion are fully incorporated; look for the consistency of mashed potatoes. Do not overmix.
Meanwhile, in a large bowl, combine the oats, walnuts, chia seeds, and flaxseed meal.
Remove the sweet potato mixture from the food processor and fold into the dry ingredients. Measure out 1/3 cup of the mixture at a time and, using your hands, form into round burger-shaped patties.
In a medium sauté pan, heat the coconut oil over medium heat. Add the patties and sauté for about 4 minutes per side, or until they are warmed through and golden brown on each side.
To serve, place the patties on toasted buns, if desired, and add your choice of toppings. I love avocado, kale, and Worcestershire sauce.

Tips:

For the Sweet Potato Burgers:
Use a food processor to grate the sweet potatoes quickly and easily.
Be sure to drain the grated sweet potatoes well to remove excess moisture.
Add some chopped fresh herbs, such as cilantro or parsley, to the sweet potato mixture for extra flavor.
If the sweet potato mixture is too wet, add more bread crumbs until it holds together well.
For the Avocado Salsa:
Use ripe avocados for the best flavor and texture.
Add some chopped red onion or jalapeño pepper for a little spice.
For the Garlic Spread:
Use mayonnaise or sour cream as the base for the garlic spread.
Add some chopped fresh garlic or garlic powder to taste.
Serve the sweet potato burgers with the avocado salsa and garlic spread, and enjoy!

Conclusion:

These Sweet Potato Burgers with Avocado Salsa and Garlic Spread are a delicious and healthy alternative to traditional beef burgers. They are easy to make and can be enjoyed by people of all ages. The sweet potato burgers are packed with nutrients, including vitamins A and C, fiber, and potassium. The avocado salsa is a great source of healthy fats, and the garlic spread adds a flavorful touch. This recipe is sure to be a hit at your next party or gathering!