Guacamole Veggie Burger

Recipe from the Tasting Table Test Kitchen, original recipe by Manhattan's by Chloe


Yield: 6 burgers
Prep Time: 10 minutes, plus chilling time

Cook Time: 1 hour and 20 minutes

Total Time: 1 hour and 30 minutes, plus chilling time

Ingredients

For the Veggie Burgers:

1 medium sweet potato, scrubbed (about 1 pound)

2 tablespoons olive oil, divided

1 cup chopped white onion (from ½ large white onion)

1 teaspoon kosher salt, divided, plus more to taste

1 garlic clove, minced

¾ cup cooked quinoa

One 19-ounce can cooked black beans, drained and rinsed (2¼ cups canned beans)

½ cup panko bread crumbs

¼ teaspoon freshly ground black pepper, plus more to taste

½ teaspoon sweet paprika

¼ teaspoon ground cumin

For the Chipotle Aioli:

½ cup vegan mayonnaise (if you aren't vegan, you can use regular)

Pinch ground chipotle powder

Pinch sweet paprika

For the Guacamole:

2 avocados—halved, pitted and peeled

2 tablespoons fresh lime juice, plus more to taste (2 limes)

Pinch kosher salt, plus more to taste

1 small tomato, cored and diced

2 tablespoons chopped white onion

2 tablespoons cilantro

To Serve:

6 soft burger buns (such as Martin's potato rolls), split in half and lightly toasted

6 slices torn green lettuce

6 slices beefsteak tomato

6 slices red onion

1 cup tortilla chips or strips, broken apart
Directions

1. Preheat the oven to 375°. Poke the sweet potato all over with a fork and wrap in aluminum foil. Place on a baking sheet and roast until tender, about 1 hour. Let cool 10 minutes and roughly chop. Makes 1 cup of cooked sweet potato.

2. While the sweet potato is cooking, make the chipotle aioli: In a small bowl, mix together the mayonnaise, chipotle and paprika, and set aside.

3. Make the veggie burger: In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the onions, season with a pinch of salt and sauté until soft and golden, 5 minutes. Add the garlic and cook, stirring often, until the onions and garlic are golden brown, 5 minutes more. Remove from the heat and transfer to a food processor. Wipe the skillet clean and reserve for later use.

4. To the food processor, add the chopped sweet potato, quinoa, black beans, panko bread crumbs, ½ teaspoon of salt, pepper, paprika and cumin, and pulse until the mixture is slightly chunky. Use your hands to form the mixture into 6 patties and transfer to a large plate. Chill in the fridge to firm up, uncovered, for 30 minutes or up to 1 day.

5. While the burgers are chilling, make the guacamole: In a large bowl, mash the avocados with the lime juice and season with a pinch of salt. Fold in the tomatoes, onion and cilantro, and adjust the seasoning to taste with lime juice and salt. Makes 2 cups of guacamole and can be stored in the fridge for up to 1 day.

6. In a large skillet, heat 1½ teaspoons of the olive oil over medium-high heat. Working in 2 batches, add the patties and cook until both sides are golden brown, 4 to 6 minutes per side. Remove the patties and drain on a paper towel-lined plate.

7. Spread the chipotle mayo on each bottom bun half. Divide the patties among the buns and top each with the lettuce, tomato, onion, a generous spoonful of the guacamole and a few tortilla chips. Top with the other bun halves and serve.