Cook Time: 50 minutes
For the black bean burger
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
For the shiitake mushrooms
4 shiitake mushrooms
1 splash each olive oil, mirin, and soy sauce
4 English muffins (gluten-free if desired, or omit)
Spicy Mayo or Avocado Mayo (about 1 tablespoon per serving)
Alfalfa sprouts, for serving
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.
To serve, place the burgers on toasted English muffins and top with mushrooms, spicy mayo, and alfalfa sprouts.
Serving Size: 1 burger
Calories Per Serving: 305