Sweet Potato Burgers

Instructions

1. Add the cubed sweet potato to a pot and fill with water. Place the pot on the stove over medium high heat. Bring to a light boil and cook until the potatoes are fork tender, about 15 minutes. Drain the water from the potatoes when cooked.
2. While the potatoes are cooking, prepare the caramelized onions for the aioli. Add the butter to a nonstick pan over medium heat. Add in the onions and saute the onions for about 10 minutes, stirring every couple of minutes to avoid burning. Stir in the Worcestershire sauce and continue cooking the onions another 5-7 minutes or until the onions are soft and caramelized. Set the onions aside.
3. Add the cannellini beans, cooked sweet potato, egg, panko breadcrumbs, cumin, garlic powder, and salt to a food processor. Blend the mixture until half of it is mashed and combined. Transfer the mixture to a bowl and stir with a fork until it is fully combined (it's okay if some larger pieces of the beans or potatoes are still in tact). Form the mixture into 4 even patties (tip: if the mixture is too soft to handle, stick it in the fridge for about 15 minutes).
4. Heat a non-stick skillet over medium high heat with the olive oil. Add the burgers. Let the burgers cook for 5 minutes without flipping. Gently flip and cook an additional 5-7 minutes or until the burgers are browned on both sides and heated through (tip: avoid flipping or moving the burgers while cooking as they are fragile and can break apart if you move or flip them around too much).
5. While the burgers are cooking, finish making the aioli. Add the caramelized onion to a food processor, the mayonnaise, lemon juice, garlic, and the salt. Blend for about 1 minute (you can blend longer if you prefer smaller pieces of onion).
6. Once the burgers are cooked, gently remove them from the pan. Toast the buns if desired. Serve burgers with the caramelized onion aioli, sliced avocado, or other desired toppings.