I love these sweet potato burgers. Even more, I love Greek yogurt mixed with Sriracha. I could dip anything in that sauce. The combination of the burgers and the Sriracha yogurt sauce is something close to taste bud heaven. These "burgers" make a satisfying meatless meal and while a bit time consuming to make, the effort is definitely worth it in the end!
I'm going to do a proper life update post for Thursday this week, with another tasty recipe, but suffice it to say that I have been b-u-s-y! This weekend was the first time in a long time that I actually had time to cook (and that was because I was procrastinating from studying for my French oral exam). The weekend ahead will also include some good cooking and relaxation, but then chaos will take over again. How do you stay on track, eating right and cooking at home, when you are busy??
Sweet Potato Burgers with Sriracha Yogurt SauceAdapted from Will Cook for Friends
Makes 8-10 burgers
2 large sweet potatoes (about 2 lbs.), cut into 1/2 inch cubes
2 teaspoons olive oil
1 cup black beans, drained*
1 cup sweet corn*
3/4 cup quinoa, cooked
1/2 cup rolled oats
2-3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin chili powder
1/2 tsp. oregano
Freshly cracked black pepper
1 1/2 teaspoons Sriracha (more or less to your taste)
1/3 cup 2% plain Greek yogurt
Preheat the oven to 400°F.
Cube the sweet potatoes, toss with olive oil, salt and pepper. Place the sweet potatoes on a parchment lined baking sheet. Roast for 25 minutes, turning once or twice during cooking.
While the sweet potatoes roast, cook the quinoa. (I made 1 cup dry quinoa, and saved the rest.) Add the quinoa to a small pot over medium heat, and let it toast for a minute or two. Add double the amount of water, bring to a simmer, and cover. Let cook 12-13 minutes, turn off the heat, and let it sit without removing the lid for another 5 minutes.
Add the oats to the bowl of your food processor and pulse until it looks like very coarse flour.
In a large bowl, combine about 2/3rds of the beans and 2/3rds of the sweet potato. Mash with a potato masher until slightly chunky and not quite smooth. Add in the rest of the beans, sweet potato, corn, cooked quinoa, oatmeal flour, and the seasonings. Give it another mash or two, keeping some of the texture.
Heat a skillet over medium-high heat and add a drizzle of oil. Form about 1/2 cup of the mixture into a tight ball, then press it between your hands into a patty. Place patties in the hot skillet and cook 4-5 minutes per side. Remove to a plate in the oven to keep warm, and repeat with the rest of the mixture. Add oil and adjust the heat on the pan as needed.
Mix together Greek yogurt and Sriracha, serve over the sweet potato burgers with avocado slices!
*Save the leftover black beans, corn, and quinoa to make a mini-version of this salad!