Makes 4 yummy veggie burgers
- 1 tablespoon virgin olive oil
- 1 medium sweet potatoes (about 1 pound), diced small
- 1/2 medium yellow onion, diced small
- 1/2 large garlic clove, minced
- 1 cup quick cooking oats, dry
- 1/8 cup pecans, minced
- 1 tablespoons nutritional yeast
- 1 tablespoons flax meal
- 1 tablespoons quinoa
- 1 cup of baby Bella mushrooms, quartered
- dash of kosher salt or sea salt (½ teaspoon)
- 1 teaspoon of cumin
- 1 teaspoon of allspice
- 1/2 cup chopped cilantro
- 1/2 teaspoon chipotle chili powder
- 1/4 teaspoon ground black pepper
- 5 tablespoons maple syrup or Mike’s Hot Honey
- If you choose the honey, add 1/4 teaspoon of cinnamon
- 4 hamburger buns
STEP1: In a medium saucepan, add the diced sweet potatoes and cover with water. Add a dash of salt and bring to a boil over high heat. Then, reduce to low and simmer for about 15 minutes until very tender. Drain and set aside for later.
In a medium frying pan, heat the olive oil over medium-low. Add the onion and garlic and sauté for about 10 minutes, until the onions are brown.
In a large bowl, add the oats, add the quinoa, through spices and pepper. Whisk well to combine. Add the boiled sweet potatoes and the onion mixture as well as the maple syrup. Using a wooden spoon, mash the sweet potatoes and mix everything together very well.
Preheat oven to 400°F and line a baking sheet with parchment paper. Coat your hands with a non-stick cooking spray and form the burger mix into eight large patties. Arrange on the baking sheet in a single layer.
Bake at 400 F for about 45 minutes, turning the patties over halfway through. Once done, remove from oven and allow to rest for about 5-10 minutes.
This will set the patties.
Serve hot, with barbecue sauce. Add avocado, arugula to buns for serving
add some Sweet Potato Fries to the Mix