SWEET POTATO VEGGIE BURGERS

Ditch the pre-made, frozen veggie burgers in favor of these oh so delicious homemade Sweet Potato Veggie Burgers with Guacamole — you won’t regret it. These plant-based, hand-formed patties are easy to make and use whole-food ingredients.

SERVINGS: 6

PREP TIME: 10 MIN

COOK TIME: 1 HOUR 20 MIN

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SWEET POTATO VEGGIE BURGERS

Ditch the pre-made, frozen veggie burgers in favor of these oh so delicious homemade Sweet Potato Veggie Burgers with Guacamole — you won’t regret it. These plant-based, hand-formed patties are easy to make and use whole-food ingredients.

SERVINGS: 6

PREP TIME: 10 MIN

COOK TIME: 1 HOUR 20 MIN

Easy Sweet Potato Veggie Burgers with Guacamole | ¡Yo Quiero! Brands
INGREDIENTS

VEGGIE BURGER

1 medium Sweet Potato, scrubbed (about 1 pound)

2 tbsp Olive Oil, divided

1 cup chopped White Onion

1 tsp Kosher Salt, divided, plus more to taste

1 clove of Garlic, minced

3/4 cup cooked Quinoa

1 19oz can cooked Black Beans, drained and rinsed (2¼ cups canned beans)

1/2 cup Panko Bread Crumbs

1/4 tsp Ground Black Pepper, plus more to taste

1/2 tsp Paprika

1/4 tsp Ground Cumin

TOPPINGS

6 tbsp Primal Kitchen® Mayo with Avocado Oil

1 8oz package of ¡Yo Quiero!™️ Chunky Guacamole

6 soft Burger Buns, toasted

1 cup Spinach

1 Beefsteak Tomato, sliced thin

1 Red Onion, sliced thin

DIRECTIONS

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

2. In a large skillet, heat 1 tablespoon of 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 browns, 5 minutes more. Remove from the heat and transfer to a food processor. Wipe the skillet clean and reserve for later use.

3. 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.

4. In a large skillet, heat 1½ teaspoon of 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 them on a paper towel-lined plate.

5. Spread the mayo on each bottom bun half. Divide the patties among the buns and top each with spinach, tomato, onion, and a generous spoonful of guacamole. Top with the other bun halves and serve.

MADE WITH

Chunky

GUACAMOLE

Restaurant-style guacamole made with avocados, tomatoes, onions, peppers and cilantro.

LEARN MORE
FIND IN STORE
INGREDIENTS

VEGGIE BURGER

1 medium Sweet Potato, scrubbed (about 1 pound)

2 tbsp Olive Oil, divided

1 cup chopped White Onion

1 tsp Kosher Salt, divided, plus more to taste

1 clove of Garlic, minced

3/4 cup cooked Quinoa

1 19oz can cooked Black Beans, drained and rinsed (2¼ cups canned beans)

1/2 cup Panko Bread Crumbs

1/4 tsp Ground Black Pepper, plus more to taste

1/2 tsp Paprika

1/4 tsp Ground Cumin

TOPPINGS

6 tbsp Primal Kitchen® Mayo with Avocado Oil

1 8oz package of ¡Yo Quiero!™️ Chunky Guacamole

6 soft Burger Buns, toasted

1 cup Spinach

1 Beefsteak Tomato, sliced thin

1 Red Onion, sliced thin

DIRECTIONS

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

2. In a large skillet, heat 1 tablespoon of 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 browns, 5 minutes more. Remove from the heat and transfer to a food processor. Wipe the skillet clean and reserve for later use.

3. 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.

4. In a large skillet, heat 1½ teaspoon of 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 them on a paper towel-lined plate.

5. Spread the mayo on each bottom bun half. Divide the patties among the buns and top each with spinach, tomato, onion, and a generous spoonful of guacamole. Top with the other bun halves and serve.

MADE WITH

Chunky

GUACAMOLE

Restaurant-style guacamole made with avocados, tomatoes, onions, peppers and cilantro.

LEARN MORE
FIND IN STORE
INGREDIENTS

VEGGIE BURGER

1 medium Sweet Potato, scrubbed (about 1 pound)

2 tbsp Olive Oil, divided

1 cup chopped White Onion

1 tsp Kosher Salt, divided, plus more to taste

1 clove of Garlic, minced

3/4 cup cooked Quinoa

1 19oz can cooked Black Beans, drained and rinsed (2¼ cups canned beans)

1/2 cup Panko Bread Crumbs

1/4 tsp Ground Black Pepper, plus more to taste

1/2 tsp Paprika

1/4 tsp Ground Cumin

TOPPINGS

6 tbsp Primal Kitchen® Mayo with Avocado Oil

1 8oz package of ¡Yo Quiero!™️ Chunky Guacamole

6 soft Burger Buns, toasted

1 cup Spinach

1 Beefsteak Tomato, sliced thin

1 Red Onion, sliced thin

DIRECTIONS

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

2. In a large skillet, heat 1 tablespoon of 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 browns, 5 minutes more. Remove from the heat and transfer to a food processor. Wipe the skillet clean and reserve for later use.

3. 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.

4. In a large skillet, heat 1½ teaspoon of 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 them on a paper towel-lined plate.

5. Spread the mayo on each bottom bun half. Divide the patties among the buns and top each with spinach, tomato, onion, and a generous spoonful of guacamole. Top with the other bun halves and serve.

MADE WITH

Chunky

GUACAMOLE

Restaurant-style guacamole made with avocados, tomatoes, onions, peppers and cilantro.

LEARN MORE
FIND IN STORE

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2021-11-11T16:22:22+00:00
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