sweet potato black bean veggie burgers

Serve these sweet potato black bean veggie burgers on a whole grain bun with avocado for a healthy lunch or dinner. Add jalapeños for a deliciously spicy-sweet kick.

You can even freeze some of them for later and then heat them up for a quick meal.

Makes 8-9 patties

You'll Need:
Sweet Potatoes- 2, quartered (to cook faster)
Black Beans- 1 15 oz. can, drained & rinsed
Corn- 2/3 cup
Oats- 1 cup
Garlic/Garlic Powder- 3 cloves, minced
Green Onions (can sub white or leave out)- 1/4 cup
Diced Jalapeños- optional, to taste

Seasonings: (to taste)
Cilantro 
Cayenne Pepper
Chili Powder
Onion Salt
Salt & Pepper

Boil sweet potatoes 10-15 minutes until tender. Drain & place in large bowl.

Add black beans and mash.

Stir in corn, oats, onion, garlic and all seasonings. Taste and season accordingly. If batter is too moist, add more oats or even a tiny bit of flour.

Roll into balls and smash by hand or with masher. Place on tin foil or cookie sheet. You can refrigerate the patties 1-4 hours to let help them firm up if you have time.

You can either grill them, bake them or sauté them.

Today I grilled them. I didn't oil the tin foil, so they all stuck to it and kept ripping off the outside layer of the burgers, so I just placed them on the grates and it actually worked well.

To grill- cook on low heat a few minutes on each side or until grill marks form. Spray tin foil well or place directly on grates. 

To bake- cook at 375 for about 30 minutes.

To sauté- cook on med-low heat for about 5 minutes on each side, or until slightly browned.

Top with a slice of sharp cheddar cheese and avocado slices!