Name: Sweet Potato Avocado Burger
Yield: Serves 8 to 10, yields 13 to 15 small patties.
Ingredients: 2 pounds sweet potatoes; 2 tablespoons extra-virgin olive oil; 1 tablespoon granulated garlic powder; 2 tablespoons reduced-sodium tamari soy sauce; 3 tablespoons Worcestershire sauce (omit for vegan); 1/4 yellow onion, roughly chopped; 1 cup chickpeas (garbanzo beans), rinsed and drained; 1 1/4 cups organic rolled oats; 3/4 cup raw walnuts, crushed; 3/4 cup flaxseed meal; 2 tablespoons unrefined coconut oil; Whole-wheat or gluten-free buns; 2 ripe avocados, thinly sliced (2 to 3 slices per burger); 1 teaspoon Worcestershire sauce (per burger; omit for vegan); 1/4 red onion, thinly sliced; 1 to 2 torn lacinato kale leaves per burger; Dijon mustard; Olive oil mayonnaise (omit for vegan)

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Photo by Evi Abeler

This California-style burger was tested numerous times to perfect and ensure that the patties are crisp, firm, tasty, and delicious. The combination of rolled oats, raw walnuts, chia seeds, and flaxseed meal will keep you totally full on protein and fiber. Top with delicious avocado slices, and you've got a veggie burger unlike any you've ever tasted! The patties will last up to a week, refrigerated.

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