Sweet Potato and Black Bean Turkey Burgers with Sriracha-Lime Crema

Preheat your oven to 350 F.

Place your cubed sweet potatoes on a baking sheet lined with foil or parchment. Drizzle with olive oil and toss to coat. Bake your sweet potatoes for 20 minutes, stirring halfway through, until they’re tender. Remove pan from the oven but keep the oven on.

Place the cooked sweet potatoes and black beans in a food processor or blender and pulse until just combined. (It’s okay if there are still a couple whole beans or sweet potato chunks, friends. Texture is a good thing.)

Place the sweet potato and bean mixture in a large bowl with the ground turkey, garlic, cilantro, cumin, paprika, and salt. Use your hands to mix the ingredients until just combined. (As always, this is kind of gross, but fun.) Refrigerate the mixture for 20 minutes.

With damp hands, mold the turkey mixture into 6 patties, about ¾-inch in thickness. (You can also make 4 extra-large patties if you’re into that. Just cook them for 3-5 minutes longer.) Place the patties on a parchment or foil-lined rimmed baking sheet. Transfer the burgers to the oven and bake for 23 minutes until cooked through.

While the burgers are baking, prepare the Sriracha-lime crema. In a small bowl, whisk together the sour cream, lime juice and Sriracha. Taste and season with salt. Refrigerate until ready to use.

Serve burgers warm with buns or in lettuce wraps. Make sure to drizzle them with with plenty of crema. Top with tomato, onion, avocado and a leaf of lettuce. Enjoy!