- 15 oz black beans drained (low/no-sodium)
- 1/2 cup mashed sweet potato about 1 small-medium potato, roasted
- ½ cup frozen or fresh corn
- 1/4 red onion diced
- 1/2 bell pepper diced
- 2/3 cup rolled oats
- 2 cloves of garlic, minced
- ¼ tsp black pepper
- ½ tsp paprika
- 1 tsp Italian seasoning
- 1 tsp ground cumin
- 1 tsp ground coriander (optional)
- ¾ tsp sea salt or more to taste
- Preheat oven to 400 degrees.
Prepare mashed sweet potato by roasting 1 small potato at 400 degrees F for about 1 hour or until soft OR use the potato microwave hack! Poke plenty of holes in the top of your sweet potato using a fork. Place potato hole side up in the microwave for approximately 5 minutes!
Finely dice peppers using a food processor (if available) OR use a knife.
Turn off heat and add corn. Stir until combined. Set aside to cool.
Place sweet potato and half of the beans (about ¾ cup) to the food processor fitted with the “S” blade OR use a potato masher and mash together potatoes and beans in a bowl. Process for about 15 second/mash until combined.
Add oats and spices and combined.
Transfer processed mixture to a medium bowl.
Add cooled veggies and the other half of the beans and mix well. Taste and adjust seasonings if needed.
Grease two large baking sheets OR line with parchment paper
Measure out ¼ cup of the mixture and form into a patty on the prepared baking sheet.
Repeat until all of the mixture is used, spacing about 1-2” apart (leaving room for flipping).
Bake at 400 degrees F. for 20 minutes.
After 20 minutes, very carefully flip and continue baking 15-20 minutes longer or until both sides are browned.
- When your burgers are almost done cooking, chop up your toppings and toast your bread!
Remove from oven, let cool slightly and serve.
Top these burgers with your favorite toppings! Mine include: Avocado slices, chopped tomatoes and fresh greens or sprouts!