Ingredients

The following ingredients have 4 Servings
  • 1 small sweet potato (½ pound)
  • 3/4 cup Bob’s Red Mill gluten-free old fashioned rolled oats
  • 2 green onions
  • 15-ounce can black beans
  • ½ cup sunflower seeds (shelled)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 2 teaspoons smoked paprika
  • 1 ½ tablespoons soy sauce
  • 1 ½ tablespoons mirin
  • 4 shiitake mushrooms
  • 1 splash each olive oil, mirin, and soy sauce
  • 4 English muffins (gluten-free if desired, or omit)
  • Spicy Mayo, Special Burger Sauce, or Avocado Mayo (about 1 tablespoon per serving)
  • Alfalfa sprouts, for serving

Instruction

  • Preheat oven to 375°F.
  • Wash the sweet potato and prick it with a fork. Microwave until cooked through, about 8 minutes, turning halfway through. Slice open and allow to cool until the steam dissipates and it is cool to the touch.
  • Place oats on cutting board and roughly chop with a knife to obtain a mixed texture. Thinly slice green onions. Drain and rinse the beans.
  • In a bowl, combine onions, oats, beans, sunflower seeds, kosher salt, garlic powder, smoked paprika, soy sauce and mirin. Mix with your hands and lightly mash the beans with your fingers. Add ½ cup sweet potato and mix to combine.
  • Line a baking sheet with parchment paper. Form into 4 patties and place on the baking sheet. Bake 20 minutes on one side, then flip and bake 20 minutes on the other side. Cool slightly before serving.
  • Remove the stems and slice the shiitake mushroom caps. In a small skillet, add a splash of olive oil, mirin, and soy sauce, then saute the mushrooms until soft, about 1 minute.
  • Make the Spicy Mayo.
  • To serve, place the burgers on toasted English muffins and top with mushrooms, spicy mayo, and alfalfa sprouts.