Sweet Potato Veggie Burgers with Quick Guacamole
Ezekiel 4:9® Sprouted Whole Grain English Muffins or Gluten-Free Multi Seed English Muffins
canned low sodium pinto beans
(rinsed and drained)
old fashion rolled oats
baked sweet potato
plus1 Tbsp., divided
baby romaine lettuce
Mash pinto beans with a potato masher.
Add oats, sweet potato, 1 tbs salsa and cumin and mix well.
Divide mixture into 4 equal parts and form into patties.
Place patties on a plate and store in the refrigerator for about 10 minutes to allow burgers to set.
Heat a grill pan on medium-high heat until you can feel heat rising when you place your hand a few inches above it.
Place burgers on grill pan (should hear a sizzling sound if pan is sufficiently heated), cover and cook for about 3 minutes.
Turn burgers, cover and cook for another 2-3 minutes.
While burgers are resting in the refrigerator, peel avocado and mash with a fork.
Add ¼ cup of salsa to mashed avocado and mix well.**
While burgers are cooking, slice English muffins in half and toast lightly in a
Place cooked burgers on English muffins and top with sliced onion, baby romaine and quick guacamole.
*If you are gluten sensitive, be sure to use gluten free rolled oats.
**Place avocado pit in any left over Quick Guacomole, cover and store in refrigerator for 1-2 days.