Roasted Garlic Chipotle Cheddar Sweet Potato Burgers with Avocado Ranch
If you want to add more American recipes to your recipe box, Roasted Garlic Chipotle Cheddar Sweet Potato Burgers with Avocado Ranch might be a recipe you should try. This recipe makes 4 servings with 377 calories, 15g of protein, and 16g of fat each. For $2.04 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe from Half Baked Harvest has 6835 fans. Plenty of people really liked this side dish. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. A mixture of adobo sauce, juice of lime, chipotle chilies in adobo, and a handful of other ingredients are all it takes to make this recipe so tasty. With a spoonacular score of 93%, this dish is tremendous. If you like this recipe, you might also like recipes such as Smoky Sweet Potato Burgers with Roasted Garlic Cream and Avocado, Avocado Ranch Burgers With Smoked Cheddar, and Sweet Potato, Millet, and Refried Bean Burgers with Roasted Poblano Avocado Crema.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 55 minutes
Ingredients:
1 teaspoon adobo sauce
1 large avocado, peeled and pitted
2 chipotle chilies in adobo, minced (use 1 for less heat)
1/2 cup cooked quinoa
1 teaspoon cumin
2 teaspoons dried dill
1 large egg, lightly beaten
2 tablespoons fresh cilantro, chopped
2 teaspoon fresh parsley, chopped
1 clove garlic, minced
1 head garlic
1/2 cup greek yogurt
1 lime, juiced
1/4 teaspoon onion powder
pinch of salt and pepper
1/3 cup sharp white cheddar cheese, grated
1/2 teaspoon smoked paprika
1 teaspoon smoked paprika
1 1/2 cups mashed sweet potato (about 1 large or 2 medium)
1/2 teaspoon vinegar.jpg)
4 whole wheat buns, toasted
1 tablespoon whole wheat flour
1 teaspoon worcestershire sauce
Equipment:
oven
baking pan
bowl
aluminum foil
food processor
frying pan
Cooking instruction summary:
InstructionsPreheat oven to 375. Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Pour about a teaspoon of olive oil on top the garlic cloves and cover with foil and roast in a baking dish for 45 minutes, or until golden brown. Pierce potatoes (I used 2 large) all over with a fork and place in the oven with the garlic. Roast about the same amount of time as the garlic or until the sweet potatoes are soft. When garlic and potatoes are done remove from the oven and let cool 5 minutes.To remove the garlic squeeze from the bottom of the garlic head to remove carmelized cloves. Mash and set aside. Peel the skin away from the sweet potatoes and mash in a medium size bowl. Add the garlic, cooked quinoa, egg, flour, chipotle peppers, adobo sauce, lime juice, cilantro, smoked paprika, salt and pepper. Mix to combine and then fold in the cheddar cheese. Place bowl in the fridge for 15-20 minutes. This helps form them into patties, but making them will still be messy!While mixture is chilling make the avocado ranch. Combine all ingredients in a food processor and blend until creamy, scraping down the sides occasionally when needed. Taste and season additionally if desired. The avocado ranch can be stored in a seal-tight container for 1-2 days.Heat a large skillet over medium heat and add 2 tablespoons olive oil. Remove mixture from fridge and form into 4 equal patties, then place in the skillet once hot. Cook for 5-6 minutes. The if needed add more oil and flip the burgers very gently (be gentle, they crumble easily when hot). Cook for another 5-6 minutes. Toast buns if desired.Place on a bun and top with a whole lot of avocado ranch!
Step by step:
1. Preheat oven to 37
2. Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic.
3. Pour about a teaspoon of olive oil on top the garlic cloves and cover with foil and roast in a baking dish for 45 minutes, or until golden brown. Pierce potatoes (I used 2 large) all over with a fork and place in the oven with the garlic. Roast about the same amount of time as the garlic or until the sweet potatoes are soft. When garlic and potatoes are done remove from the oven and let cool 5 minutes.To remove the garlic squeeze from the bottom of the garlic head to remove carmelized cloves. Mash and set aside. Peel the skin away from the sweet potatoes and mash in a medium size bowl.
4. Add the garlic, cooked quinoa, egg, flour, chipotle peppers, adobo sauce, lime juice, cilantro, smoked paprika, salt and pepper.
5. Mix to combine and then fold in the cheddar cheese.
6. Place bowl in the fridge for 15-20 minutes. This helps form them into patties, but making them will still be messy!While mixture is chilling make the avocado ranch.
7. Combine all ingredients in a food processor and blend until creamy, scraping down the sides occasionally when needed. Taste and season additionally if desired. The avocado ranch can be stored in a seal-tight container for 1-2 days.
8. Heat a large skillet over medium heat and add 2 tablespoons olive oil.
9. Remove mixture from fridge and form into 4 equal patties, then place in the skillet once hot. Cook for 5-6 minutes. The if needed add more oil and flip the burgers very gently (be gentle, they crumble easily when hot). Cook for another 5-6 minutes. Toast buns if desired.
10. Place on a bun and top with a whole lot of avocado ranch!
Nutrition Information:
covered percent of daily need
