Vegan Sweet Potato Veggie Burger


1 medium sweet potato, baked and peeled
16oz. cooked white beans (canned, drained and rinsed)
1/2 cup white onion, chopped
2-3 Tbsp tahini
3/4 tsp apple cider vinegar
1 tsp garlic powder
1/2 – 1 tsp chipotle powder (or cajun spice) (use more for spicier burgers)
1/2 tsp salt
1/4 tsp black pepper (add more for more bite!)
1/3 cup nutritional yeast OR any flour (try oat flour)
1/2 – 1 cup finely chopped greens (kale, spinach, parsley)
toppings: avocado, tomato, vegenaise, burger buns, greens
skillet: 1 Tbsp virgin coconut oil
optional: Panko bread crumbs for crispy coating

Bake your sweet potato in a 400 degree oven for 40-60 minutes or until tender. If in a hurry, you
could use the microwave, but oven-baked yields a bit more flavor.

Add the potato and beans to a large mixing bowl. Using a large fork, mash well. Fold in the onion and
keep mashing. Add all the remaining burger ingredients and mash, mash, mash well until thickened
and mashed well. Tip! Rinse your beans in hot water before adding to bowl, this heats them, making
them easier to mash.

Heat oven to 400 degrees.

Heat a skillet over high heat and add the coconut oil.
Form burger mixture into large patties and place on the hot skillet. If using Panko bread crumbs, roll
patties in Panko to coat well.

Cook 1-3 minutes on each side, just to brown them. Repeat with all the
mixture, you should yield 6 large patties or 8 small.

Tip: Place mixture in the fridge for a half hour if
you want it to be super easy to form into patties, this will increase cooking time by a few minutes