Guacamole Burgers with Elote-Style Sweet Potatoes

Guacamole Burgers

with Elote-Style Sweet Potatoes

35 MIN
4 Servings
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Available Options

  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef
  • with Beyond Burger®
    includes four 4-oz Beyond Burger® Plant-Based Patties View recipe
    • with Ground Beef

    From the Test Kitchen

    Mexican-style flavors abound in these burgers thanks to a cooling sauce of sour cream mixed with guacamole that tops beef patties—elevated with classic spices like paprika, ancho chile powder, and more.
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    • Nutrition
      PER SERVING
    • Calories
      850 Cals (est.)
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    fresh
    ingredients
    Guacamole Burgers with Elote-Style Sweet Potatoes
    Title
    • 18 oz Ground Beef
    • 4 Potato Buns
    • 1 clove Garlic
    • 1 Lime
    • 1½ lbs Sweet Potatoes
    • ½ cup Guacamole
    • 2 Tbsps Grated Cotija Cheese
    • ¼ cup Mayonnaise
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • ¼ cup Sour Cream
    time-saving
    tips & techniques
    How To: Peel Garlic
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare & roast the sweet potatoes
    1 Prepare & roast the sweet potatoes

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Place on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer, skin side down. Roast 28 to 30 minutes, or until browned and tender when pierced  with a fork. Remove from the oven.

    Prepare the remaining ingredients
    2 Prepare the remaining ingredients

    Meanwhile, peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the buns. Halve the lime crosswise. In a bowl, combine the sour cream, guacamole, and the juice of 1 lime half; season with salt and pepper. Stir to combine. 

    Form & cook the patties
    3 Form & cook the patties

    In a large bowl, combine the beef, garlic paste, and all but  a pinch of the spice blend; season with salt and pepper. Gently mix to combine. Form the mixture into four ½-inch-thick patties. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.Carefully drain off and discard any excess oil from the pan.

    *An instant-read thermometer should register 160°F.

    Make the lime mayo
    4 Make the lime mayo

    In a bowl, combine the mayonnaise, remaining spice blend, and the juice of the  remaining lime half; season with salt and pepper. 

    Toast the buns & serve your dish
    5 Toast the buns & serve your dish

    Working in batches if necessary, add the halved buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Assemble the burgers using the toasted buns, cooked patties, and creamy guacamole. Serve the burgers with the roasted sweet potatoes on the side. Drizzle the sweet potatoes with the lime mayo and garnish with the cheese. Enjoy! 

    Tips from Home Chefs

    Guacamole Burgers

    Prepare & roast the sweet potatoes
    1 Prepare & roast the sweet potatoes

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Place on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer, skin side down. Roast 28 to 30 minutes, or until browned and tender when pierced  with a fork. Remove from the oven.

    2 Prepare the remaining ingredients

    Meanwhile, peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Halve the buns. Halve the lime crosswise. In a bowl, combine the sour cream, guacamole, and the juice of 1 lime half; season with salt and pepper. Stir to combine. 

    Prepare the remaining ingredients
    Form & cook the patties
    3 Form & cook the patties

    In a large bowl, combine the beef, garlic paste, and all but  a pinch of the spice blend; season with salt and pepper. Gently mix to combine. Form the mixture into four ½-inch-thick patties. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.Carefully drain off and discard any excess oil from the pan.

    *An instant-read thermometer should register 160°F.

    4 Make the lime mayo

    In a bowl, combine the mayonnaise, remaining spice blend, and the juice of the  remaining lime half; season with salt and pepper. 

    Make the lime mayo
    Toast the buns & serve your dish
    5 Toast the buns & serve your dish

    Working in batches if necessary, add the halved buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Assemble the burgers using the toasted buns, cooked patties, and creamy guacamole. Serve the burgers with the roasted sweet potatoes on the side. Drizzle the sweet potatoes with the lime mayo and garnish with the cheese. Enjoy! 

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