1jalapenoyou can remove the seeds if you don’t like spice
⅛cupof pumpkin seeds
¼cupof sunflower seeds
15ouncesof white beans, rinsed and drained
15ouncesof kidney beans, rinsed and drained
1Tablespoonof nutritional yeast
½Tablespoonof garam masala
½teaspoonof smoked paprika
1Tablespoonof granulated garlic
1Tablespoonof granulated onion
⅛cupof all-purpose flour
Salt and pepper, to taste
Preheat the oven to 400 degrees F. Place the shredded potato in a large mixing bowl.
Add jalapeno and pumpkin and sunflower seeds to the bowl of your food processor. Wiz for 10 seconds to break up the pepper and seeds. Add the beans and wiz 10-15 seconds.
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.
Bake for 25 minutes. Let stand 10 minutes before serving.
These keep for 3-4 days in the refrigerator and 6 months frozen.
There are so many different ways to enjoy these tasty Sweet potatoes and Jalapeno Burgers. Let’s think of a few ideas. The most obvious one (and extremely appealing!) is in a bun with some sliced onions, some romaine or iceberg lettuce, and some ketchup.