Directions
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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
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)
.
Step 3
On a second parchment-lined sheet pan, toss the
Sweet Potatoes (4 1/2 cups)
with
Extra-Virgin Olive Oil (1 Tbsp)
,
Ground Cumin (1/2 tsp)
, and
Sea Salt (1/2 tsp)
.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Form the mixture into 5 or 6 thick, 3-inch patties and set aside on a plate. The mixture will be rather sticky.
Step 8
Refrigerate patties for 20 minutes uncovered, until the burger mixture is cool and firm.
Step 9
Meanwhile, make the condiments. In a small mixing bowl, mash the
Avocados (2)
with the
Lime Juice (2 Tbsp)
and a generous pinch of salt until coarsely combined.
Step 10
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.
Step 11
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.
Step 12
Transfer to a parchment-lined baking sheet with the
Hamburger Buns (6)
cut-side up, and bake in the oven for 10 minutes.
Step 13
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.
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