Roasted Garlic Chipotle Sweet Potato Burgers

Sweet potatoes, chipotle, roasted garlic, and avocado combine in these amazing veggie burgers. Serve them to your vegetarian or meat-loving friends!

Roasted Garlic Chipotle Sweet Potato Burger

Hubby and I enjoy eating vegetarian on a regular basis and since we have quite a few vegetarians in our lives, we have a short list of go-to vegetarian meals. The first time I made these Roasted Garlic Chipotle Sweet Potato Burgers was for a small dinner party we were having with friends (one of whom was a vegetarian).

Roasted Garlic Chipotle Sweet Potato Burger

I realize that trying a new recipe for guests might not have been the smartest move, but it worked out in this case. In fact it worked out really well. I’ve made this recipe multiple times since that night. It’s our current favorite vegetarian meal. And these burgers reheat magnificently, so I usually double the recipe so we can have lunches for the week.

Roasted Garlic Chipotle Sweet Potato Burger

We all know the sweet potato and chipotle flavor combination works well together. Add a nice textural twist from the quinoa and a cooling smoothness from the avocado sauce. Make these veggie burgers for your friends the next time you’re looking for a knock-out recipe!

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Roasted Garlic Chipotle Sweet Potato Burgers

Sweet potatoes, chipotle, roasted garlic, and avocado combine in these amazing veggie burgers. Serve them to your vegetarian or meat-loving friends!

Ingredients:

For the Burgers:
2 heads roasted garlic, cooled to room temperature
1 1/2 cups mashed sweet potato (from 2 medium sweet potatoes)
1/2 cup cooked quinoa
1 large egg, lightly beaten
1 Tbsp flour
2 chipotle chilies in adobo, minced
1 tsp adobo sauce
1 lime, juiced
2 Tbsp fresh cilantro, chopped
1 tsp cumin
1 tsp smoked paprika
pinch of salt and pepper
1/3 cup sharp white cheddar cheese, grated

For the Avocado Sauce:
1 large avocado, peeled and pitted
1/2 cup greek yogurt
2 tsp fresh parsley, chopped
1/2 tsp smoked paprika
1/4 tsp onion powder
1 clove garlic, minced
1 tsp Worcestershire sauce
1/2 tsp vinegar
pinch of salt and pepper

For Serving:
4 whole wheat buns, toasted

Directions:

For the Burgers:
Preheat oven to 375. Pierce potatoes all over with a fork and place in the oven with the garlic. Roast the potatoes for 30-45 minutes or until the sweet potatoes are soft (alternatively, roast the potatoes and garlic at the same time). When potatoes are done remove from the oven and let cool 5 minutes.

Remove the garlic by squeezing it from the bottom of the garlic head to remove carmelized cloves. Mash and set aside. Peel the skin away from the sweet potatoes and mash in a medium size bowl.

Add the garlic, cooked quinoa, egg, flour, chipotle peppers, adobo sauce, lime juice, cilantro, smoked paprika, salt and pepper. Mix to combine and then fold in the cheddar cheese. Place bowl in the fridge for 15-20 minutes.

For the Avocado Sauce:
Combine all ingredients in a food processor and blend until creamy, scraping down the sides occasionally when needed. Taste and season to taste. The avocado sauce can be stored in a seal-tight container for 1-2 days.

For Serving:
Heat some olive oil over medium heat in a large skillet. Remove mixture from fridge and form into 4 equal patties, then place in the skillet once hot. Cook for 5-6 minutes. If needed, add more oil and flip the burgers. Be gentle as they crumble when hot. Cook for another 5-6 minutes.

Place on a bun and top with avocado sauce and tomato (or anything else you like!)

Recipe adapted from Half Baked Harvest

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6 Responses to “Chicken Noodle Soup”

  1. #
    1
    Megan — January 6, 2011 at 5:53 pm

    I love homemade chicken soup. I just made it myself for the first time about a month ago. And then I ahd some in the freezer that I took out last week to eat while I was sick. It is the best thing when you’re sick.

    I’m one of those people who don’t add the noodles to the soup. 🙂

  2. #
    2
    Blog is the New black — January 6, 2011 at 6:06 pm

    Such a classic! I always ruin mine with too much rice!

  3. #
    3
    Fun and Fearless in Beantown — January 6, 2011 at 6:23 pm

    Nothing can make you feel better than homemade soup! Hope you and the hubby get well soon!

  4. #
    4
    EliFla — January 6, 2011 at 7:35 pm

    Homemade soup are the best comfortfood then ever!!! Ciao Flavia

  5. #
    5
    Stephanie — January 7, 2011 at 12:18 am

    Just made chicken soup this week for my sick hubby. I had fresh herbs on hand so the broth was extra tasty. Individual frozen soup is always my favorite brown bag lunch. Hope you feel better!

  6. #
    6
    ann — January 7, 2011 at 1:20 am

    To me it may be the perfect food. It’s comfort in a bowl. Yours looks wonderful!

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