-
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.
- Make you Sriracha Mayo by mixing all ingredients together.
-
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.
Focused Fitness 