For the Burgers
- 1/2 tablespoon ground flax seed
- 11/2 tablespoons water
- 2 large sweet potatoes
- 1 cup canned garbanzo beans, drained and rinsed
- 2 tablespoons quick oats
- 1/3 cup plus 2 tablespoons breadcrumbs, divided
- 2 tablespoons finely chopped onion
- 3/4 teaspoon cinnamon
- 3/4 teaspoon chili powder
- 3/4 teaspoon garlic powder
- 3/4 teaspoon salt
For the Maple Dijon Sauce
- 1/3 cup maple syrup
- 1/3 cup dijon mustard
Preheat oven to 375ºF. Poke holes in the sweet potatoes to let out steam. Cook for 45-60 minutes, until soft and fork tender. Let cool until able to handle, then mash and measure out 1 cup.
Combine the water and ground flax seed in a small bowl and set aside.
In a medium-sized bowl, mash the garbanzo beans, leaving some beans partially intact. Add the cooked sweet potato, quick oats, 2 tablespoons breadcrumbs, onion, spices and salt. Mix, then add the flax seed mixture and stir together.
Form into four equal-sized burger. Then, coat each side with the remaining breadcrumbs and put them in a lightly oiled pan over medium-high heat. After approximately 5 – 7 minutes, flip the burgers. 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.
While those burgers are cooking, prep your Maple Dijon Sauce by combining the maple syrup and mustard in a small bowl.
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! 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.
Assemble your burgers and toppings on the buns, then drizzle with sauce.