Do babies just go through sleep regressions every. damn. month?
That’s rhetorical, by the way, because I already know the answer.
It’s obviously undoubtedly not-even-a-question YES.
I speak from an incredible amount of experience on this.
Also, fun fact – babies can TOTALLY regress from something they were never even good at to begin with!
Like sleeping for more than two hours at a stretch. Apparently. this. can. get. worse.
If you were wondering why the beer in that photo was half-chugged, now you know. I had to seize the moment in-between baby catnaps. #thisisreallife
I also “had” to take pity on my semi-sleep deprived self by making myself a new favorite veggie burger. Hey, it’s a coping mechanism. Don’t judge.
Annnnndddd because I still love my child despite her current tug-of-war with her REM cycles, I topped it with a truly fabulous avocado crema that is bursting with the subtly smoky flavor of roasted poblano peppers. This kid is nothing if not an avocado fiend and she went crazy for this. Like, she tried to lick her highchair tray clean. And I can’t even blame her for it.
- 1 large sweet potato, cubed and steamed until tender
- 1 tbsp olive oil
- 1 onion, diced
- salt and black pepper, to taste
- 1 tsp chili powder
- ½ tsp cumin
- ½ cup millet
- ¾ cup water
- 15 oz refried pinto beans
- 2 large eggs
- 2 cups panko bread crumbs
- 10 hamburger buns
- 4 poblano peppers, halved and seeded
- 1 avocado, pitted
- 4 oz cream cheese
- ½ lime
- ¼ tsp salt, plus more to taste
- To make the burgers, heat oven to 425F.
- Heat the oil in a medium pot over medium-high heat. Add the onion to the pot along with a pinch of salt and saute until tender, about 5 minutes. Stir in the chili powder, cumin, and millet. Saute, stirring frequently, for 2 minutes, or until spices are fragrant and toasted. Add the water to the pot along with ½ tsp salt. Bring to a boil. Cover, lower heat, and simmer until millet is tender, about 15-20 minutes. Stir in the sweet potatoes. Pour the whole mixture into a large bowl.
- Add the eggs, refried beans, and bread crumbs to the millet-sweet potato mixture. Stir to completely mix. Season to taste with salt and black pepper.
- Using a ½-cup measure, scoop the burger mixture onto a parchment-lined baking sheet. Pat down so burgers are about ½-inch thick. Repeat with remaining burger mixture. Bake for 25 minutes, flipping halfway through.
- To make the avocado crema, raise the oven temperature to 450F.
- Place poblano halves on a parchment-lined baking sheet and roast until browned on the outside, about 15-20 minutes. Remove from the oven and place in the bowl of a food processor along with the avocado flesh, cream cheese, juice of half a lime and salt. Puree until smooth. Season to taste with salt.
- Serve burgers on buns topped with a dollop of the roasted poblano avocado crema.