Ingredients

  • 2 sweet potatoes
  • 2 garlic heads
  • 1 cup canned cannellini or 1 cup canned black beans
  • 1/2 cup panko breadcrumbs
  • 1 large egg, lightly beaten
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 2 -3 tablespoons olive oil
  • 1 avocado, sliced
  • 1/2 cup sweet corn
  • 1 teaspoon chopped fresh cilantro
  • 1 tablespoon lemon juice
  • 2/3 cup reduced-fat sour cream
  • 1 tablespoon honey
  • 1 tablespoon heavy cream
  • salt and pepper
  • 4 whole grain buns
  • Reynolds Wrap Foil

Method

  • Preheat oven to 375 degrees.
  • Rinse sweet potatoes in cold water, wrap in Reynolds Wrap Foil and poke several times with a fork.
  • Bake for 1 hour (or more) depending on the size of the potatoes.
  • Take 2 bulbs of garlic, chop off about 1/4 inch of the tops, drizzle with olive oil and wrap in Reynolds Wrap Foil.
  • Garlic can cook 30-35 minutes with Sweet Potatoes.
  • Remove garlic and sweet potatoes from oven and allow to cool.
  • Once cool, mash cannellini beans in a large bowl with sweet potatoes.
  • Add in spices, egg, and panko.
  • Mix all of these ingredients together and refrigerate for 20 minutes to help stiffen for burgers.
  • Meanwhile mix the sour cream with the 2 roasted bulbs of garlic, squeezed for all the good stuff, honey, salt, and pepper.
  • Blend until smooth.
  • Take avocado and chop into bite size chunks and in a small ball combine with sweet corn, lemon juice and cilantro for topping.
  • Heat a large pan over medium with olive oil.
  • Take sweet potato mixture and shape into 4 patties.
  • Cook on each side approximately 6-7 minutes until patties seem to hold together and flip.
  • Add the patties to your whole wheat buns and top with avocado mixture and garlic cream sauce.
  • Add lettuce, tomato and onions if desired.