Sweet Potato Veggie Burgers

Name: Sweet Potato Veggie Burgers
Yield: 6 servings

Start your morning routine the right way with our Sweet Potato Avocado Toast. This delicious recipe combines the natural sweetness of roasted sweet potato slices with the creamy richness of ¡Yo Quiero! Mashed Avocado. The addition of soft-boiled eggs, vibrant spinach, crumbled feta, and a hint of red pepper flakes creates a harmonious blend of flavors and textures. It’s a delightful, nutrient-packed way to start your day or enjoy a satisfying snack.

Prep Time: 10 min

Cook Time: 1 hour 20 min

Servings: 6

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

1 8oz package of ¡Yo Quiero!™️ Chunky Guacamole
6 tbsp Primal Kitchen® Mayo with Avocado Oil
6 soft Burger Buns, toasted
1 cup Spinach
1 Beefsteak Tomato, sliced thin
1 Red Onion, sliced thin

Directions

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.
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.
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.
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.
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.