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Sweet Potato Veggie Burgers with Quick Guacamole

Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 4


  • 4 Ezekiel 4:9® Sprouted Whole Grain English Muffins or Gluten-Free Multi Seed English Muffins
  • 14 oz canned low sodium pinto beans (rinsed and drained)
  • ½ cup old fashion rolled oats *
  • ½ cup baked sweet potato mashed
  • ¼ cup salsa plus1 Tbsp., divided
  • ½ tsp. ground cumin
  • 1 avocado
  • 4 slices red onion thin
  • 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.

Quick Guacamole

  • 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 toaster oven.
  • 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.