Sweet Potato Tahini Bean Burgers

makes 7-8 large patties

(Always use organic ingredients when available.)

2 cans organic cannellini white beans, drained
1 large sweet potato, baked/peeled/mashed (about 2 cups)
2 Tbsp tahini
2 tsp maple syrup
1 tsp lemon pepper seasoning OR Cajun seasoning (or another fave spice!)
1/4 cup wheat flour (suggest trying a more healthy flour such as almond flour)
optional: additional seasoning (whatever you have on hand – I used a few dashes cayenne, black pepper and a scoop of nutritional yeast)
Himalayan salt to taste if needed

plentiful Panko crumbs or other healthy gluten-free bread crumbs
safflower oil or coconut oil for pan

burgers: avocado, Dijon mustard, grain buns (we suggest gluten-free), romaine, onion, olive oil, pepper

Directions:

1. Bake sweet potato. Peel, place in large mixing bowl.
2. Add drained beans to mixing bowl. Mash beans and potato together.
3. Mash in seasoning, flour and any additional seasoning. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour or a scoop of breadcrumbs – or dry rice to thicken the mixture if needed.
4. Heat 1 Tbsp oil in a pan over high heat.
5. Form a patty from mixture and coat in Panko crumbs. Thick coating. Then drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides. You could also bake. If baking, use less Panko.
6. Transfer cooked patties to paper towel. Cool for a few minutes.
7. Serve on toasted bun with veggie toppings.

Note: yes this patty does fall kind of apart as you eat it. But that is OK because it tastes yummy.

For detail: Click Here

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