BEETY 1/4 POUNDER

Ingredients

3 CUPS of Black or White Beans - canned or cooked extra soft from dry.

1 3/4 CUPS of Cooked Sweet Potato (skins on)

4 TBSP liquid - Water, Vegetable Stock or Beet Juice

2 TSP each Onion Powder, Garlic Powder and Ground Cumin

1 TSP Chipotle Powder

1/4 Cup Flaxmeal

1/2 Cup Well Cooked Beets

2 TBSP Nutritional Yeast

3 TBSP Smoked Paprika

1 1/2 TSP Liquid Smoke

4 TBSP Tomato Paste, Tomato Sauce or Ketchup

2 CUPS Quick or Rolled Oats

 

Directions

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1. Pre-cook the Sweet Potatoes and Beets. Steaming or Microwaving works well.

2. Pre-heat oven to 400F. Line 2 baking pans with parchment paper or Silicon Mats. I often sprinkle a few oats on the mats/paper as well which helps prevent sticking.

3. I use my food processor to combine all ingredients except the oats. Process until roughly combined. Alternatively, you can mash in a large bowl with a potato masher.

4. Add the oats and mix by hand. The mix will be dry enough to form balls but still slightly sticky. You may have to wash your hands a few times while forming patties.

5. Form 12-14 regular sized patties (or 20 mini sliders)  by hand. Not too thick - no more than 2cm thick-  as they need to cook all the way through.

6. Place on your lined baking sheets. Bake for 15-18 minutes. Remove from oven allow them to sit at least 15 minutes before lifting from the baking sheet. They will sweat a bit underneath and then easily come off the baking sheet without sticking.

7. Enjoy on your favorite bun or lettuce wrap with fancy toppings! I like green onions, mushrooms, beet greens, tomato, mustard and kale.

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Store in the fridge for up to 5 days or in the freezer for 3 months. Allow them to completely cool before storing in the freezer.

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These can also be thrown on the BarBQ to reheat. Don't try to cook them from raw on the BarBQ though - they won't hold together very well.