Name: Cauliflower Sweet Potato Burgers
Total time: PT4800.0S
Yield: 6
Ingredients: 1 Cauliflower; 1.5 pound Sweet Potato; 1 teaspoon Sea Salt; 2 tablespoon Extra-Virgin Olive Oil; 1 teaspoon Ground Cumin; 1/3 cup Almond Flour; 1 Large Egg; 1 teaspoon Chili Powder; 1 tablespoon Fresh Cilantro; 1 Lime; 2 Avocado; 1/2 cup Sriracha Mayonnaise; 6 Hamburger Bun; to taste Alfalfa Sprouts

This sweet potato burger recipe is packed with roasted cauliflower, topped with avocado and sriracha aioli, and is gluten-free, vegetarian AND Paleo!

Low-Fat

Oven

Intermediate

Cauliflower Sweet Potato Burgers

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

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sugars

protein

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Cauliflower

Sweet Potato

pound

Sea Salt

teaspoon

Extra-Virgin Olive Oil

tablespoon

Ground Cumin

Almond Flour

Large Egg

Chili Powder

Fresh Cilantro

Lime

Avocado

Sriracha Mayonnaise

Hamburger Bun

Alfalfa Sprouts

to taste

Food Processor

Fridge

Stove

Preheat the oven to 425 degrees F (220 degrees C).

On a parchment-lined baking sheet, toss the {@2:} with {@0:}, {@1:}, and {@3:}.

On a parchment-lined baking sheet, toss the Cauliflower (1 N/A) with Extra-Virgin Olive Oil (1 tablespoon) [divided], Ground Cumin (1/2 teaspoon) [divided], and Sea Salt (1/2 teaspoon) [divided].

On a parchment-lined baking sheet, toss the Cauliflower (1) with Extra-Virgin Olive Oil (1 Tbsp), Ground Cumin (1/2 tsp), and Sea Salt (1/2 tsp).

On a second parchment-lined sheet pan, toss the {@2:} with {@0:}, {@1:}, and {@3:}.

On a second parchment-lined sheet pan, toss the Sweet Potato (1.5 pound) [peeled] with Extra-Virgin Olive Oil (1 tablespoon) [divided], Ground Cumin (1/2 teaspoon) [divided], and Sea Salt (1/2 teaspoon) [divided].

On a second parchment-lined sheet pan, toss the Sweet Potato (1.5 lb) with Extra-Virgin Olive Oil (1 Tbsp), Ground Cumin (1/2 tsp), and Sea Salt (1/2 tsp).

Transfer the pans to the oven and roast until the veggies are lightly browned and caramelized, about 30 minutes, switching the pans from top to bottom halfway through. Keep the oven on once you remove them.

Transfer half the sweet potatoes and all the cauliflower to a food processor or blender and pulse until a coarse paste forms, with still a few chunks of cauliflower.

Set mixture aside in a large mixing bowl, along with the remaining sweet potatoes, {@2:}, {@3:}, {@1:}, {@0:}, and zest of the {@4:}. Fold the mixture together until well-incorporated.

Set mixture aside in a large mixing bowl, along with the remaining sweet potatoes, Almond Flour (1/3 cup), Large Egg (1 N/A) [beaten], Chili Powder (1 teaspoon), Fresh Cilantro (1 tablespoon), and zest of the Lime (1 N/A) [zested, juiced]. Fold the mixture together until well-incorporated.

Set mixture aside in a large mixing bowl, along with the remaining sweet potatoes, Almond Flour (1/3 cup), Large Egg (1), Chili Powder (1 tsp), Fresh Cilantro (1 Tbsp), and zest of the Lime (1). Fold the mixture together until well-incorporated.

Form the mixture into 5 or 6 thick, 3-inch patties and set aside on a plate. The mixture will be rather sticky.

Refrigerate patties for 20 minutes uncovered, until the burger mixture is cool and firm.

Meanwhile, make the condiments. In a small mixing bowl, mash the {@0:} with the Lime Juice and a generous pinch of salt until coarsely combined.

Meanwhile, make the condiments. In a small mixing bowl, mash the Avocado (2 N/A) [mashed] with the Lime Juice and a generous pinch of salt until coarsely combined.

Meanwhile, make the condiments. In a small mixing bowl, mash the Avocado (2) with the Lime Juice and a generous pinch of salt until coarsely combined.

Heat a large non-stick skillet over a medium-high flame. Add a thin layer of Olive Oil. Fry the veggies burgers (3 at a time) and cook until the top has set, about 3 minutes.

Flip the burgers and continue. These are going to feel very mushy at this stage, so if they’re misshapen after you add them to the pan, and/or after you flip, just use a silicone spatula to gently nudge the sides back into a round patty shape.

Transfer to a parchment-lined baking sheet with the {@0:} cut-side up, and bake in the oven for 10 minutes.

Transfer to a parchment-lined baking sheet with the Hamburger Bun (6 N/A) cut-side up, and bake in the oven for 10 minutes.

Transfer to a parchment-lined baking sheet with the Hamburger Bun (6) cut-side up, and bake in the oven for 10 minutes.

Top each bun with a burger, followed by avocado mash, {@0:}, and {@1:}. Serve alongside with remaining sauce.

Top each bun with a burger, followed by avocado mash, Sriracha Mayonnaise (1/2 cup), and Alfalfa Sprouts ( to taste). Serve alongside with remaining sauce.

Top each bun with a burger, followed by avocado mash, Sriracha Mayonnaise (1/2 cup), and Alfalfa Sprouts (to taste). Serve alongside with remaining sauce.

Cauliflower Sweet Potato Burgers

4.8

1HR 20MINS

$1.97

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Author's Notes

Cooking Instructions