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!
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).
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.
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!
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I’m not a huge mushroom fan, but the cranberry risotto sounds absolutely fantastic! Thanks for the idea, Katie :).
What a great recipe Katie!
I am in awe of your description of mushrooms. that recipe is awesome and so is the idea to cook them in butter and red wine! if non mushroom lovers are not converted after this post, there is no help for them!!
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I am a huge mushroom lover. This recipe sounds wonderful!
I am a HUGE fan of mushrooms, I put them in everything! This will probably be dinner tonight!
I’m definitely with you in the first camp, though I will tell you – I’ve converted the boyfriend into a semi-mushroom lover, so maybe there is a person who lies a bit in between after all! This looks heavenly.
I am definitely not a mushroom lover but this recipe looks amazing!
Katie can make these for me anytime! Great recipe and great guest post!
OMG this combines so many of my favorite things into one dish! I’ve already added it to next week’s menu. Thanks so much for introducing me to a fun new blog!
I’m on the verge of being a mushroom lover – when raw the texture creeps me out but I’ve discovered I love the flavor and like them when cooked. I would love to eat this dish!
It is bad that I thought the sneak peak picture looked like mashed potatoes? That can only mean the risotto must be extra creamy!
It is bad that I thought the sneak peak picture looked like mashed potatoes? I think that just means this risotto must be extra creamy!
Thanks Jen for including me in your Friday Faves and for saying such nice things about my writing! This dish was fun to make and was really good on a cold winter night. Thanks all for the comments! Even those from the mushroom haters 🙂
Aren’t portobello mushrooms the best? So many different things you can do with them!
What more Can I say, a combination of my favorite ingredients… Mushroom and risotto! It’s nice to see a lot of mushroom recipe’s this past few days.
What a creative recipe, I love it! Definitely the perfect way to kick off your cool Friday Favs feature 🙂