Spicy Sweet Potato and Jalapeño Burger
– 1 large sweet potato, grated or 2 small – 1 jalapeno you can remove the seeds if you don’t like spice – 1/8 C of pumpkin seeds – 1/4 C of sunflower seeds – 15 oz of white beans, rinsed and drained – 15 oz of kidney beans, rinsed & drained – 1 tbsp of nutritional yeast – 1/2 tbsp of garam masala – 1 tbsp of cumin – 1/2 tsp of smoked paprika – 1 tbsp of granulated garlic – 1 tbsp of granulated onion – 1/8 C of all-purpose flour – Salt and pepper, to taste
Add the white beans, kidney beans, nutritional yeast, garam masala, cumin, smoked paprika, granulated garlic, granulated onion, and blend until well incorporated. Stop the food processor and scrape down the sides and wiz again.
Move the mixture from the processor to the bowl with the potatoes. Sprinkle the flour into the mixture and mix well. Don’t be afraid to use your hands. When thoroughly mixed, patty out burger-sized portions and place on a parchment paper-lined cookie sheet.
Once it's solid all the way through, use a butter knife to crack into small pieces. Place the pieces in an air-tight container and store it in the refrigerator for up to a week.
Bake for 25 minutes. Let stand 10 minutes before serving. These keep for 3-4 days in the refrigerator and 6 months frozen.
FOR FULL RECIPE