SOUTHWESTERN STYLE VEGGIE BURGERS

INGREDIENTS

1 15-ounce can black beans, rinsed and drained
3 cups cubed sweet potatoes (skin on), cooked
½ cup fresh or frozen corn
½ cup finely chopped onion
1 4-ounce can green chili’s
½ cup cooked quinoa
6 tablespoons rolled oats
2 tablespoons ground flaxseed
½ teaspoon salt
1 heaping tablespoon Palo Alto Firefighters Pepper Hot Sauce or Palo Alto XX, for more heat
1 tablespoon Extravagonzo Roasted Garlic Culinary Oil

INSTRUCTIONS

Preheat oven to 375 degrees. Grease or line a large sheet pan with parchment paper. Set aside.
In a medium bowl, mash half of the black beans completely. Add in the remainder of the beans, lightly mashing just to combined (less than half of the beans should be left whole).
In a large bowl, mash the cooked sweet potato until each piece is mashed, but the mixture is not creamy.
In a food processor, pulse the rolled oats several times until the oats are mostly ground – you are looking for some of the mixture to be a flour consistency, while the rest is small pieces of oats.
Add the onion, green chilis, corn, black beans, quinoa, flaxseed, ground oats, salt, Palo Alto Firefighters Pepper Hot Sauce or Palo Alto XX and Extravagonzo Roasted Garlic Culinary Oil to the sweet potatoes, mixing until just combined. Taste for seasoning, adding more salt and/or taco seasoning as needed.
Using a ½-cup measuring cup, portion the mixture into 8 balls. Flatten the balls into ½-inch thick patties, placing them on the prepared sheet pan.
Bake for 30 minutes, flipping after 15 minutes.
Serve warm with your favorite fixings!