Recipe of the Month by Indigo’s Favorite Health Coach, Chrissy Davenport:
These veggie burgers win the hearts of even the most devout carnivores out there! They passed the test with both my dad and my hubs! I’ve used my food processor in more ways than I ever imagined adding everything from nuts and seeds to beans and beets! And it’s amazing what a little experimenting with this appliance has done for my cooking over the years. I’ve certainly refined my set of rules for recipes I will share as more and more experiments take place in my kitchen. These burgers pass the test over and over and I hope you will give them a try!
A lot of veggie burgers share a fatal flaw: dryness. But not these cauliflower sweet potato burgers! They hold together beautifully when you sear them on the stove, making for a crispy crust and juicy interior. The contrast of the burger flavor with the cool, smooth spicy mayo and avocado left me eating 3 of these puppies without the bun.
Speed things up by using those sweet potatoes in clear wrap that are able to be microwaved for 5 minutes and opt for frozen riced cauliflower in place of fresh so it’s always on hand. I like to defrost that bag and squeeze all the liquid out before adding to the food processor.
My last tip is to double up when making these burgers, as you’ll wish you had more for leftovers! Enjoy, Yogis!
SWEET POTOATO CAULIFLOWER BURGERS
Makes 5 smaller patties
- 1½ pounds sweet potatoes, peeled and diced (2 med sized)
- 4 cups cauliflower rice (approximately 2 bags of frozen cauliflower rice)
- ? cup everything bagel seasoning (or sesame seeds)
- 2 garlic cloves
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1¼ teaspoons sea salt
- 1 large egg
- ¼ cup all-purpose flour (gluten free, almond, coconut flour work)
- 1 cup plain bread crumbs (Aleia’s GF is my preference)
- 2 tablespoons safflower oil or olive oil
For the topping
- 4 tablespoons mayonnaise
- 2 teaspoons hot sauce
- 2 avocados, peeled and pitted
- 4 lettuce leaves
- 4 kaiser rolls, halved or sliced baguette
1. Place the sweet potatoes in a medium pot and cover with water. Bring to a boil, reduce to a simmer and cook until very tender, 12 to 15 minutes. Drain.
2. In the bowl of a food processor, puree the sweet potatoes, cauliflower, everything bagel seasoning, garlic, paprika, cumin and salt until smooth. Add the egg and pulse to combine. Add the flour and breadcrumbs and pulse just until it’s evenly incorporated.
3. Divide the mixture into four even pieces and pat into round patties.
4. Heat the olive oil in a pan over medium heat and then add the patties to the pan. Cook, flipping once, until golden brown, about 4 minutes per side.
5. In a small bowl, whisk together the mayonnaise and hot sauce. Top each burger with a dollop of sauce plus a few slices of avocado (or avocado mash).
For more recipes, nutritional tips and health coaching check out Chrissy Davenport at