Ingredients

The following ingredients have 6 Servings
  • 1 large sweet potato, diced
  • 2 tbsp extra virgin olive oil
  • 3 large portabella mushroom caps, chopped
  • 3 scallions, sliced
  • 1 large zucchini squash, grated
  • 2 large carrots, grated
  • 1 cup rolled oats
  • 1/2 cup frozen shelled edamame, thawed
  • 2 tbsp arrowroot powder (you can also use corn or potato starch)
  • 2 tbsp mustard (here we used spicy brown, but you can use your favorite)
  • Juice of 1 lime
  • 1/2 tsp salt
  • 1oz Sincerely Brigitte Wasabi Cheese per burger ( 6oz total)
  • 6 hamburger buns
  • Fixings: sliced tomato, lettuce, mustard, etc

Instruction

  • Boil diced sweet potato in salted water until very tender, about 10 minutes. Drain well, mash it with a fork and set aside to cool
  • In the meantime, heat 1 tablespoon of olive oil in a large non stick skillet. Add chopped mushrooms and scallions and cook over medium heat for about 2 minutes. Add shredded carrots, zucchini and a pinch of salt. Continue cooking for another 6-8 minutes
  • Transfer to a large bowl a let cool for a few minutes. Add oats, mashed sweet potato edamame, arrowroot powder, mustard, lime and salt. Mix well and transfer to a food processor. Pulse a few times, until it all comes together
  • Using your hands, form 12 patties (2 patties will make 1 burger)
  • Slice each ounce of cheese in 3 pieces and arrange them over 6 of the patties. Top each one with the remaining patties, pressing the edges well so the cheese is sealed inside
  • Cook on a large non stick skillet with one tablespoon of olive oil, over medium low heat, 5 minutes per side, until the patties are golden brown and the cheese is melted