Submitted by: Alix
Prep Time: 20 Minutes
Cook Time: 5 Minutes
Changed my life, tastiest vegetarian burgers EVER! *Lower carb (2) alternative: use a SWG wrap/tortilla for a burrito/wrap style instead of the english muffin burger style. All other ingredients would be the same!
(Depending on the size of the sweet potato, you can get between 3-8 burgers. If you use a smaller potato, use less beans. You want about a 50:50 mix.) Bake the sweet potato, cut it open and scrape out the inside into a bowl. Add the can of beans and mix together by hand/with a rubber spatula in a pan with a little heat OR with either a food processor or egg beaters. (Using a food processor tends to make it too "pastey" and then you'll have to add more flour... you want it to be sort of thick but not necessarily chunky) This is the best point to add the spices. (I personally love adding cumin, cayenne, and fresh-cracked black pepper, but it's up to you!) Make little balls out of the potato/bean combination and add almond meal to make them stick together on their own, then put them in a pan with some coconut oil and let them simmer until golden brown on both sides. Squish them with a spatula as they cook so that they flatten out like burgers. When they're done, wrap each patty in a paper towel to absorb any excess oil while you prepare the fixins.
SWG english muffins are my favorite alternative to burger buns, they hold up better too and don't get soggy! Put 1 tsp of the hummus on each side of the english muffin. Slice the tomato and onion and add one slice of each to each burger. Slice up the avocado and add desired amount. Butter lettuce is my favorite but you can use other kinds, add a few pieces to each burger. Finally add the dijon mustard or ketchup if you chose and you're good to go! ENJOY!