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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9 Responses to “Shrimp with Cilantro Pesto”

  1. #
    1
    Joelen — September 3, 2009 at 4:24 am

    This combines 2 of my husband’s loves – shrimp and cilantro! Love the ice cube trick too!

  2. #
    2
    Ingrid — September 3, 2009 at 5:48 pm

    Yum, I love shrimp! Hadn’t thought to flavor it with pesto. Warm crusty bread would be yummy with it!
    ~ingrid

  3. #
    3
    stephchows — September 3, 2009 at 7:10 pm

    OH WOW so simple and so beautiful! I need to make myself some pesto cubes for moments like these 🙂

  4. #
    4
    Kerstin — September 3, 2009 at 10:11 pm

    What a delicious and easy dinner! I’m lucky if I’m home by 8:30, so I completely understand needing quick recipes! I’ll have to try the frozen pesto trick.

  5. #
    5
    bec — September 4, 2009 at 3:06 pm

    i just made my first batch of ice cube pesto from our basil forest. neil panics every time i make pesto. he needs verification that i have not used up too much basil. if i use 10% of what is in the garden, then we are in the safety zone. let it grow back, use another 10%. at the end of the season, we will have 9000 cubes of pesto in the freezer and neil will be happy. totally jealous of your new stove, btw. i want a griddle!

  6. #
    6
    Kat — September 4, 2009 at 11:55 pm

    I love the frozen pesto concept! I have a lot of basil, but there are only two of us in my house and we can only eat so much. I will have to try this. The shrimp looks great.

  7. #
    7
    Justin — September 11, 2009 at 12:23 am

    this looks great, and it really can’t get much easier

  8. #
    8
    Jori Hodgson — January 27, 2010 at 6:52 am

    Hi there! Love this idea. Great job!

    I was wondering where I can find pesto? Also, do you have any ideas for sides that would be good with this? I’m not familiar with pesto’s flavor and I want to surprise my husband with something 🙂 Thanks!

  9. #
    9
    Jen — January 27, 2010 at 12:53 pm

    Jori – I make my own pesto using this recipe.

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