Cauliflower Sweet Potato Burgers with Avocado and Sriracha Aioli (Vegetarian Paleo

• Vegetarian

• Produce

  • 1 1/2 lbs 1 small head cauliflower
  • 2 Avocados
  • 1 tbsp Cilantro
  • 1 Lime, Zest of
  • 1 Sprouts
  • 1 1/2 lbs Sweet potatoes

• Refrigerated

  • 1 Egg, large

• Condiments

  • 2 tbsp Lime juice
  • 1/2 cup Sriracha mayo

• Baking & Spices

  • 1/3 cup Almond flour
  • 1 tsp Chili powder
  • 1 Sea salt

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 1 Cumin, ground

• Bread & Baked Goods

  • 6 Burger buns

Found on feedmephoebe.com

Description

Ingredients

• 1 small head cauliflower (1 1/2 pounds), cut into small florets
• 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch pieces
• Sea salt
• Olive oil
• Ground cumin
• 1/3 cup almond flour (get your FREE bag here)
• 1 large egg, beaten
• 1 teaspoon chili powder
• 1 tablespoon cilantro
• Zest of 1 lime
• 2 tablespoons lime juice
• 2 avocados, mashed
• 1/2 cup sriracha mayo
• 6 burger buns (I used these gluten-free ones), or bibb lettuce cups for the truly Paleo
• Sprouts, for serving (optional)

Directions

• Preheat the oven to 425 degrees F.
• On a parchment-lined baking sheet, toss the cauliflower with 1 tablespoon of olive oil, 1/2 teaspoon ground cumin and 1/2 teaspoon salt. On a second parchment-lines sheet pan, toss the sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon ground cumin and 1/2 teaspoon salt. 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.
• 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 cauli. Set aside in a large mixing bowl, along with the remaining sweet potatoes, almond flour, egg, chili powder, cilantro and lime zest. 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 for 20 minutes uncovered, until the burger mixture is cool and firm.
• Meanwhile, make the condiments: in a small mixing bowl, mash the avocado with the lime juice and a generous pinch of salt until coarsely combined.
• Preheat the oven to 425 degrees F.
• Heat a large non-stick skillet over a medium-high flame (see note). Add a thin layer of olive oil. Add the veggie 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 silicon spatula to gently nudge the sides back into a round patty shape.
• Transfer to a parchment lined baking sheet with the buns, cut-side up, and bake in the oven for 10 minutes.
• While the burgers toast, prepare the sriracha mayo (if you havent premade).
• Top each bun with a burger, followed by the avocado mash, mayo and sprouts. Serve alongside the remaining sauce.

Nutrition