2teaspoonsolive oil (substitute a few tablespoons vegetable broth or water)
1small onion, chopped
1 1/2cupscooked black beans (1 can, drained and rinsed)
1 1/2teaspoonsground cumin
1teaspoon smoked paprika
pinchcrushed red pepper flakes (to your taste)
1 cuprolled oats, divided into 3/4 and 1/4 cup
1/4cup shelled pumpkin seeds
First, cook your sweet potatoes. Prick them with a fork several times, then bake at 400F till fork tender or microwave the potatoes for 5-6 minutes each. Allow the potatoes to cool till they can be touched, and use a large spoon to scoop the flesh out of the potato skins. You should have about 2 cup of sweet potato to use in the burgers.
Either lower the oven heat to 375F (if you baked the potatoes) or preheat it to 375F (if you microwave cooked them). Line a baking sheet with parchment paper.
Add the olive oil (or oil or water) to a skillet over medium heat. Cook the onion for 5 minutes, stirring from time to time, until the onion is clear and tender. Add the black beans and all of the spices. Stir and heat till the ingredients are warmed through.
Place 3/4 cup of the rolled oats and the pumpkin seeds into a food processor fitted with the S blade. Process for about 1 minute, until you have a relatively fine meal. Add the onion/bean/spice mix to the processor, along with the cooked sweet potato and the remaining 1/4 cup rolled oats. Pulse the mixture until everything is broken down and is starting to blend up evenly. Then turn the mixture out into a mixing bowl and use a fork to mix everything together thoroughly. This way the burgers will be blended but retain some texture!
Allow the burger mixture to sit for 5 minutes (it'll firm up like this). Shape it into 6-8 patties. Add them to the baking sheet. Bake for 30-35 minutes, or until lightly browned, flipping once through.
Burgers can be frozen for up to 6 weeks. They will keep in an airtight container in the fridge for up to 5 days.