Guacamole Veggie Burgers


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INGREDIENTS

For the Veggie Burgers:

  • 1 medium sweet potato, scrubbed (about 1 pound)
  • 2 tablespoons olive oil, divided
  • 1 cup chopped white onion (from ½ large white onion)
  • 1 teaspoon kosher salt, divided, plus more to taste
  • 1 garlic clove, minced
  • ¾ cup cooked quinoa
  • One 19-ounce can cooked black beans, drained and rinsed (2¼ cups canned beans)
  • ½ cup panko bread crumbs
  • ¼ teaspoon freshly ground black pepper, plus more to taste
  • ½ teaspoon sweet paprika
  • ¼ teaspoon ground cumin

For the Chipotle Aioli:

  • ½ cup vegan mayonnaise (if you aren’t vegan, you can use regular)
  • Pinch ground chipotle powder
  • Pinch sweet paprika
  • For the Guacamole:
  • 2 avocados—halved, pitted and peeled
  • 2 tablespoons fresh lime juice, plus more to taste (2 limes)
  • Pinch kosher salt, plus more to taste
  • 1 small tomato, cored and diced
  • 2 tablespoons chopped white onion
  • 2 tablespoons cilantro
  • To Serve:
  • 6 soft burger buns (such as Martin’s potato rolls), split in half and lightly toasted
  • 6 slices torn green lettuce
  • 6 slices beefsteak tomato
  • 6 slices red onion
  • 1 cup tortilla chips or strips, broken apart

METHOD:

1. Preheat the oven to 375°. Poke the sweet potato all over with a fork and wrap in aluminum foil. Place on a baking sheet and roast until tender, about 1 hour. Let cool 10 minutes and roughly chop. Makes 1 cup of cooked sweet potato.

2. While the sweet potato is cooking, make the chipotle aioli: In a small bowl, mix together the mayonnaise, chipotle and paprika, and set aside.

3. Make the veggie burger: In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the onions, season with a pinch of salt and sauté until soft and golden, 5 minutes. Add the garlic and cook, stirring often, until the onions and garlic are golden brown, 5 minutes more. Remove from the heat and transfer to a food processor. Wipe the skillet clean and reserve for later use.

4. To the food processor, add the chopped sweet potato, quinoa, black beans, panko bread crumbs, ½ teaspoon of salt, pepper, paprika and cumin, and pulse until the mixture is slightly chunky. Use your hands to form the mixture into 6 patties and transfer to a large plate. Chill in the fridge to firm up, uncovered, for 30 minutes or up to 1 day.

5. While the burgers are chilling, make the guacamole: In a large bowl, mash the avocados with the lime juice and season with a pinch of salt. Fold in the tomatoes, onion and cilantro, and adjust the seasoning to taste with lime juice and salt. Makes 2 cups of guacamole and can be stored in the fridge for up to 1 day.

6. In a large skillet, heat 1½ teaspoons of the olive oil over medium-high heat. Working in 2 batches, add the patties and cook until both sides are golden brown, 4 to 6 minutes per side. Remove the patties and drain on a paper towel-lined plate.

7. Spread the chipotle mayo on each bottom bun half. Divide the patties among the buns and top each with the lettuce, tomato, onion, a generous spoonful of the guacamole and a few tortilla chips. Top with the other bun halves and serve.

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