Ingredients

The following ingredients have 6 Servings
  • 1 small head cauliflower (1 1/2 pounds, cut into small florets)
  • 1 1/2 pounds sweet potatoes (peeled and cut into 1-inch pieces)
  • Sea salt
  • Olive oil
  • Ground cumin
  • 1/3 cup almond flour
  • 1 large egg (beaten)
  • 1 teaspoon chili powder
  • 1 tablespoon cilantro
  • Zest of 1 lime
  • 2 tablespoons lime juice
  • 2 avocados (mashed)
  • 1/2 cup sriracha mayo
  • 6 burger buns (or bibb lettuce cups for the truly Paleo)
  • Sprouts (optional, for serving)

Instruction

  • Preheat the oven to 425 degrees F.
  • On a parchment-lined baking sheet, toss the cauliflower with 1 tablespoon of olive oil, 1/2 teaspoon ground cumin and 1/2 teaspoon salt. On a second parchment-lines sheet pan, toss the sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon ground cumin and 1/2 teaspoon salt. Transfer the pans to the oven and roast until the veggies are lightly browned and caramelized, about 30 minutes, switching the pans from top to bottom halfway through.
  • Transfer half the sweet potatoes and all the cauliflower to a food processor or blender and pulse until a coarse paste forms, with still a few chunks of cauli. Set aside in a large mixing bowl, along with the remaining sweet potatoes, almond flour, egg, chili powder, cilantro and lime zest. Fold the mixture together until well-incorporated.
  • Form the mixture into 5 or 6 thick 3-inch patties and set aside on a plate. The mixture will be rather sticky. Refrigerate for 20 minutes uncovered, until the burger mixture is cool and firm.
  • Meanwhile, make the condiments: in a small mixing bowl, mash the avocado with the lime juice and a generous pinch of salt until coarsely combined.
  • Preheat the oven to 425 degrees F.
  • Heat a large non-stick skillet over a medium-high flame (see note). Add a thin layer of olive oil. Add the veggie burgers (3 at a time) and cook until the top has set, about 3 minutes. Flip the burgers and continue. These are going to feel very mushy at this stage, so if they’re misshapen after you add them to the pan, and/or after you flip, just use a silicon spatula to gently nudge the sides back into a round patty shape.
  • Transfer to a parchment lined baking sheet with the buns, cut-side up, and bake in the oven for 10 minutes.
  • While the burgers toast, prepare the sriracha mayo (if you haven't premade).
  • Top each bun with a burger, followed by the avocado mash, mayo and sprouts. Serve alongside the remaining sauce.