ALPHA PHI ALPHA FRATERNITY, INC, MU LAMBDA CHAPTER
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Cauliflower Sweet Potato Burgers with Avocado and Sriracha Aioli (Vegetarian Paleo)
This sweet potato burger recipe is packed with roasted cauliflower, topped with avocado and sriracha aioli, and is gluten-free, vegetarian AND Paleo! To shave time off the total for these burgers, make the patties in advance and chill overnight (or up to 2 days) before cooking. INGREDIENTS • 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 DIRECTIONS • 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. Brother Derrick A. Butts MU LAMBDA TORCH 2021
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