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CLINTON KELLY Fabulous Sweet Potato Burger

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CLINTON KELLY Fabulous Sweet Potato Burger
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Make your dinner meatless with these delicious Sweet Potato Burgers!


1 1/2 pounds sweet potatoes (peeled and cut in 1-inch cubes)
2 tablespoons olive oil
2 cloves garlic (peeled and minced)
2 tablespoons Worcestershire sauce
1/2 red onion (peeled and finely diced)
1 cup chickpeas (rinsed and drained)
1 1/2 cups rolled oats
1/2 cup cashews (finely chopped)
2 tablespoons coconut oil
4 potato buns (toasted)
1 avocado (peeled and thinly sliced)
1/4 cup mayonnaise
1/2 cup pickled red onions
4 leaves green lettuce
1/4 cup dijon mustard

For Sweet Potato Patties: preheat oven to 400ºF. In a large bowl, toss sweet potatoes and garlic with olive oil and season with Kosher salt and freshly ground black pepper. Place on baking sheet and roast for 35-45 minutes or until tender. Remove from the oven and allow to cool slightly.
In the bowl of a food processor pulse to combine sweet potato, Worcestershire, onion, and chickpeas.
Remove mixture to a large bowl and add the rolled oats and cashews and mix to combine. Form into five patties.
In a large sauté pan add the coconut oil and heat over medium-high heat. Add patties and cook until golden brown, about 4 minutes, flip and cook another 4 minutes. Remove and keep warm.
To Serve: place buns on a sheet tray and place in the oven. Toast until golden brown, about 4 minutes.
On the bottom of the bun place burger patty. Top with avocado, pickled onions and green lettuce. Spread mayonnaise and Dijon mustard on top bun and place on top of the burger.
Tip: use a plastic lid and plastic wrap to help form the burger patties into perfect rounds.

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