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RECIPE
15 INGREDIENTS 13 STEPS 1hr 20min

Cauliflower Sweet Potato Burgers

4.8
4 Ratings
This sweet potato burger recipe is packed with roasted cauliflower, topped with avocado and sriracha aioli, and is gluten-free, vegetarian AND Paleo!
Cauliflower Sweet Potato Burgers Recipe | SideChef
This sweet potato burger recipe is packed with roasted cauliflower, topped with avocado and sriracha aioli, and is gluten-free, vegetarian AND Paleo!
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
1hr 20min
Total Time
1hr
Active Time
$4.23
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
1
cut into small florets
4 1/2 cups
Sweet Potatoes , peeled
cut into 1-inch pieces
1 tsp
Sea Salt , divided
2 Tbsp
Extra-Virgin Olive Oil , divided
plus extra for frying
1 tsp
Ground Cumin , divided
or to taste
1/3 cup
Almond Flour
1
Large Egg , beaten
1 tsp
Chili Powder
1 Tbsp
1
Lime , zested
2 Tbsp
Freshly Squeezed Lime Juice
2
Avocados , mashed
1/2 cup
Sriracha Mayonnaise
6
Hamburger Buns
or Bibb Lettuce Cups to make it paleo
to taste
Alfalfa Sprouts
for serving
(optional)
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Nutrition Per Serving

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CALORIES
558
FAT
31.2 g
PROTEIN
12.7 g
CARBS
61.9 g

Author's Notes

To shave time off the total for these burgers, make the patties in advance and chill overnight (or up to 2 days) before cooking.

Cooking Instructions

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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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Nutrition Per Serving
Calories
558
% Daily Value*
Fat
31.2 g
40%
Saturated Fat
3.3 g
16%
Trans Fat
0.0 g
--
Cholesterol
42.3 mg
14%
Carbohydrates
61.9 g
23%
Fiber
12.2 g
44%
Sugars
11.3 g
--
Protein
12.7 g
25%
Sodium
789.6 mg
34%
Vitamin D
--
--
Calcium
165.3 mg
13%
Iron
3.7 mg
21%
Potassium
1107.8 mg
24%
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