Sweet Potato + Chipotle Burger Sliders w/ Plantain Tostones + Handmade Guacamole

Sweet Potato + Chipotle Burger Sliders w/ Plantain Tostones + Handmade Guacamole

Difficulty: 3/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)

Prep & Cook Time: 30-40 minutes
Servings: 8 sliders

The Challenge: Sweet Potato Slider Burgers

Sliders are the perfect way to celebrate the 4th of July, am I right? I have been pretty busy lately planning for some big life events!! So, I apologize for the lack of posts, but here we are with a glorious new one.

I wanted to make a brand new sweet potato burger. Sweet potato burgers are one of my favorite types of sandwich, and these ones are mixed in with white beans, chipotle chili powder, and a slew of other yum ingredients. 

We bread it with almond meal and then place it between two salty plantain tostones. Plantain tostones are like a bread but made out of green plantains. They are super delicioussss. We also slap on some tangy chipotle mayo as well as handmade guac. Itsss tasty as hell. Yum!

You're going to love this recipe. Its super quick to make. Super delicious. Supppper vegan yum! You'll love it!

Let's get into it.

 

Ingredients:


Sweet Potato Sliders

  • 1 medium sweet potato, halved
  • 1 tbl olive oil
  • 2 cups white beans, canned, washed, drained
  • 1/2 cup potato flour
  • 1/4 cup pecans, chopped small
  • 1/3 cup shallots, diced small
  • 2 tbl tahini
  • 1 garlic clove, minced
  • Spices: 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, 1/2 tsp chipotle chili powder, 1/4 tsp pepper
  • Breading: 1/4 cup almond meal + 1 tsp Creole seasoning
  • 2 tbl coconut oil, for frying (any oil works)

Plantain Tostones

  • 3 large plantains, cut into 1.5 inch pieces
  • 2 tbl avocado oil
  • 1 tsp Old Bay + pinches of pepper

Guacamole

  • 2 avocados
  • 1 lime, juiced
  • 3-4 radishes, diced
  • handful of cilantro
  • 1/4 cup yellow bell pepper, diced
  • 1/4 cup carrots, diced
  • several pinches of salt

Chipotle Mayo

  • 2 tbl of adobo sauce from chipotles in adobo + 1 chipotle, diced
  • 1 lime, juiced
  • 2/3 cup vegan mayo

Equipment You'll Need:

Cutting Board . Sharp Cutting Knife . Measuring Cups . Measuring Spoons . Parchment Paper . Baking Sheet . Castiron Pan . Mixing Bowls . Whisk . Fork + Spoon 


Before You Cook:

  • Wash and cut all fresh ingredients
  • Preheat oven to 400F
 1. Chop sweet potato in half and rub with olive oil. Place face down on parchment paper lined baking sheet and bake at 400F for 40 minutes or so until fork soft.

1. Chop sweet potato in half and rub with olive oil. Place face down on parchment paper lined baking sheet and bake at 400F for 40 minutes or so until fork soft.

 2. While the sweet potatoes bake, whisk together the ingredients for the chipotle mayo. Refrigerate until ready to serve.

2. While the sweet potatoes bake, whisk together the ingredients for the chipotle mayo. Refrigerate until ready to serve.

 3. While the potatoes continue to bake, slice up your three plantains into 1.5 inch chunks. Mix in a bowl with oil + spices. Add to a castiron pan over medium heat and saute on each side for about 5-6 minutes. I then throw into the oven with the sweet potatoes for last 5-6 minutes to soften them up more. Set aside and let cool.

3. While the potatoes continue to bake, slice up your three plantains into 1.5 inch chunks. Mix in a bowl with oil + spices. Add to a castiron pan over medium heat and saute on each side for about 5-6 minutes. I then throw into the oven with the sweet potatoes for last 5-6 minutes to soften them up more. Set aside and let cool.

 4. After sweet potatoes are done baking and cooling, mix together all the guac ingredients. Use a fork + spoon to mix together the ingredients and keep it chunky. Do not put into a blender or food processor.

4. After sweet potatoes are done baking and cooling, mix together all the guac ingredients. Use a fork + spoon to mix together the ingredients and keep it chunky. Do not put into a blender or food processor.

 5.  Once the sweet potato is cooled, scoop out the flesh. Using a fork, mix it together with the white beans until it is a firm mixture. Leave it with some chunks though.

5.  Once the sweet potato is cooled, scoop out the flesh. Using a fork, mix it together with the white beans until it is a firm mixture. Leave it with some chunks though.

 6. Next, fold in the rest of the ingredients and form about 8 patties. Mix together the breading and bread each side of the patty. Place into castiron pan you used for plantains and cook over medium-low heat with 1-2 tbl of olive oil. Cook on each side for about 5-6 minutes.

6. Next, fold in the rest of the ingredients and form about 8 patties. Mix together the breading and bread each side of the patty. Place into castiron pan you used for plantains and cook over medium-low heat with 1-2 tbl of olive oil. Cook on each side for about 5-6 minutes.

 7. With the plantains, use a glass or spatula to smash them down. Take the smashed pieces and throw back into a pan and cook for 1-2 minutes on each side to firm them up.

7. With the plantains, use a glass or spatula to smash them down. Take the smashed pieces and throw back into a pan and cook for 1-2 minutes on each side to firm them up.

 8. To serve, use 2 plantain tostones as your bun and layer on a patty, guac, chipotle mayo, and a bit of arugula is nice.

8. To serve, use 2 plantain tostones as your bun and layer on a patty, guac, chipotle mayo, and a bit of arugula is nice.

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