2 large sweet potatoes
2 bulbs garlic
1 cup cannellini beans
2 garlic cloves, minced
1/3 cup panko bread crumbs
1/3 cup flour
1 large egg, lightly beaten
1 1/2 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
pinch of cumin
2-3 tbsp olive oil
1 avocado, sliced
2/3 cup greek yogurt
1 tsp maple syrup
salt and pepper, to taste
Preheat oven to 400.
Pierce potatoes all over with a fork. Wrap each in a paper towel and then microwave for 5 minutes. Flip over and cook for five minutes more. Remove from the microwave, slice in half and let cool until you can scoop out the flesh.
To roast the garlic, cut the top quarter off of the two bulbs of garlic. Drizzle 1 tsp olive oil over each bulb. Wrap in aluminum foil and roast in the oven for 30-40 minutes.
In a bowl, coarsely mash the beans with a fork. Add in the sweet potato, then mash together. Mix in the panko, flour, egg, paprika, salt, black pepper, and cumin. Place the bowl in the fridge for 15-20 minutes.
While the mixture is chilling, combine the greek yogurt with the roasted garlic cloves, maple syrup, and salt and pepper to taste in a food processor and pulse until pureed.
Heat a large skillet over medium heat and add 2 tbsp olive oil. Remove the burger mixture from the fridge and form into 12 equal patties. Place them in the skillet once it is hot. Let them cook until they are fully set and golden on one side, about 5 minutes. Flip and cook for another 5 minutes.
Assemble by topping the burger buns with the roasted garlic sauce, a burger, more sauce, and avocado slices.