This sweet take on veggie burgers is sure to impress your family and friends. Makes 4 Burgers or 8 mini Patties!
- First, roast two large or three medium sized sweet potatoes (poked several times with a fork) in a 375 degree oven for about 45 – 60 minutes. They’ll be very soft and fork tender when they’re done. You may not need to use ALL of the cooked sweet potato.
- Next, combine the water and ground flaxseed in a small bowl and then set it aside for now.
- In a medium-sized bowl, place your garbanzo beans and mash them up with a potato masher or large fork, leaving some beans partially intact.
- To the same bowl, add your cooked sweet potato, dry oats, 2 tablespoons of breadcrumbs, onion, spices and salt. Finally, add the flaxseed/water mixture and then stir it all together.
- Form this mixture into four equal-sized patties. Then, coat each side with breadcrumbs and put them in a lightly oiled pan over medium-high heat.
- While those patties are cooking, prep your Maple Dijon Sauce by combining the maple syrup and mustard in a small bowl.
- After approximately 5 – 7 minutes, flip the burgers.
- While you’re waiting for the second side to cook, prep your other toppings. I like to use lettuce, tomato and sometimes a bit of sliced avocado!
- Once those burgers form a nice crispy brown surface on each side, remove them from the pan and sprinkle them with a small pinch of salt and pepper.
- If you’re like me and love a toasted bun, now would be the time to place those buns in the hot pan to lightly toast on each side.
- The last step? Place those burgers on your buns, drizzle with plenty of Maple Dijon Sauce, load up your toppings, and enjoy!
This recipe can also be used to make a killer appetizer or side dish! Just form the mixture into small cakes instead of patties.