Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons olive oil, divided
  • 1 medium sweet potato (about 9 ounces), peeled and sliced thinly
  • 16 ounces mushrooms, cleaned and sliced
  • 1 medium red onion, sliced
  • 1/4 cup walnuts
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon ginger powder
  • 1/4 teaspoon sea salt, more to taste
  • 1/4 teaspoon black pepper, more to taste
  • 3/4 cup almond flour
  • 1 egg
  • 1 teaspoon chia seeds

Instruction

  • Pre-heat oven to 400 °F.
  • Place sweet potato on a sheet-tray lined with parchment paper. Toss in a teaspoon of olive oil, one teaspoon sea salt, and one teaspoon pepper. Roast for 15-20 minutes, or until fork-tender.
  • In a medium skillet over high heat, cook mushrooms and onions until softened and all the liquid has evaporated, about 10 minutes.
  • Let sweet potatoes and mushrooms cool until no longer very hot.
  • Add add mushrooms mixture, sweet potato, walnuts, spices, salt, pepper, almond flour, egg and chia seeds. Pulse a few times until just combined, make sure not to over-process the mixture. There should be pea like-sized bits of sweet potato.
  • Line a sheet tray with parchment paper and bring the oven temperature down to 350 °F.
  • Shape the sweet potato and mushroom mixture into 6 one-inch patties.
  • Bake for 30 minutes, then flip the burgers and cook for an additional 5 minutes. Let cool for 5 minutes and serve warm with toppings of choice!