Sweet Potato Burgers with Avocado
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Sweet Potato Burgers with Avocado

Submitted by: Alix

Prep Time: 20 Minutes

Cook Time: 5 Minutes

Servings: 5

Changed my life... tastiest vegetarian burgers EVER!


    1 med. sweet potato

    1 med. tomato

    1 white onion

    1 tbsp. coconut oil

    ground cumin to taste

    1 med. avocado

    cayenne pepper to taste

    4 tbsp. almond meal

    black pepper to taste

    2 tbsp. hummus, organic

    15 oz. cooked chickpeas

    5 sprouted whole grain English muffin

    1 c. butter lettuce


Bake the sweet potato, cut it open, and scrape out the inside into a bowl. Immediately drain the can of chickpeas and add it to the bowl with the sweet potato. Mix together by hand or with a spoon or spatula. (Don't wait for the sweet potato to cool - the heat will help break up the chickpeas and make it easier to mix everything together.) The mixture should be sort of thick, but not necessarily chunky. Add the spices to the mixture and continue to stir to evenly distribute.

*Note: Depending on the size of the sweet potato, you can get between 3-8 burgers. If you use a smaller potato, use less beans. You want about a 50:50 mix.

Make little balls out of the potato/bean combination and add almond meal as neeeded to make them stick together on their own. Put the balls in a pan with some coconut oil and let them simmer until golden brown on both sides. Squish them with a spatula as they cook so that they flatten out like burgers. When they're done, wrap each patty in a paper towel to absorb any excess oil while you prepare the fixins.

Assemble the burgers: Put 1 teaspoon of hummus on each side of the English muffin (sprouted grain English muffins are my favorite alternative to burger buns, because they hold up well and don't get soggy!). Slice the tomato and onion and add one slice of each to each burger. Slice up the avocado and add desired amount. Add a few pieces of butter lettuce, and top with Dijon mustard and you're good to go! ENJOY!