Smoky Sweet Potato Burgers with Crispy Zuchini Chips

I absolutely LOVE cooking with chipotle peppers in adobo sauce. I discovered them last spring and I can’t get enough of them! I always have at least one can in my pantry. Their smoky flavor adds complexity to any dish.

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Smoky Sweet Potato Burgers

1. Preheat oven to 400°F.
2. With a fork, pierce sweet potato skin 5-6 times. Place on baking sheet lined with foil. Bake until tender, 45 minutes to 1 hour.
3. For the roasted garlic cream, chop off the top portion of the garlic head to reveal cloves. Lightly rub back and forth to remove paper and peel any excess paper off. Pour about a teaspoon of olive oil on top the garlic cloves. Cover with foil and roast in a baking dish for 45 minutes, or until golden brown.
4. In a medium bowl, use a fork to coarsely mash beans. Once the sweet potatoes are done, add them in and mash together. Next, add in spices, salt and pepper, minced garlic, egg, panko and flour. Mix together until combined, then place bowl in the fridge for 15-20 minutes.
5. Combine the greek yogurt with 2 bulbs (squeezed out) of roasted garlic cloves, maple syrup and a sprinkle of salt and pepper in a food processor. Blend until smooth.
6. Heat olive oil on a pan. Grab a handful of the sweet potato mixture and form into a patty. Place onto the hot pan and cook for several minutes until each side is golden brown. When the patty is fully cooked, add some gouda cheese on top and let the heat from the stove melt it.
7. While the patty cooks, prepare the other ingredients in the burger. Toast your onion bun. Get your romaine lettuce, onions, and avocado. Open the can of chipotle peppers in adobo sauce and finely chop up a few peppers. Now, assemble!

Crispy Zucchini Chips

1. Preheat the oven to 425°F. Get out a baking sheet, wrap with foil and spray with cooking oil.
2. Slice your zucchini into 1/8in thick discs.
3. In a bowl, whisk egg until frothy.
4. Place the zucchini into a gallon size Ziploc bag and pour the egg over. Close and shake the bag to evenly coat the zucchini chips.
5. Pour the parmesan cheese and seasoning into the bag, close and shake again until evenly coated.
6. Spread the zucchini chips in one layer onto the prepared baking sheet. Bake for 25-30 minutes. Turn on ovens broilers, and broil under high heat for about 1-2 minutes for extra crisp.

Enjoy!