Veggie Burger

You need:

• 1.5 cups peeled, diced and steamed sweet potato (I diced these into 1/2 inch cubes, you need one cup cooked)
• 3 minced garlic cloves 
• 1 can black beans drained and rinsed
• 1 egg, beaten
• 1/2 cup grated carrots
• 2 tablespoons chopped parsley
• 1/4 cup gluten-free rolled oats 
• 3/4 cup oat flour 
• 1/2 tablespoon olive oil 
• 1 tablespoon coconut aminos
• 1 teaspoon chili powder 
• 1 teaspoon dried oregano 
• 1 teaspoon cumin 
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon turmeric

Get cooking:

1. Preheat the oven to 350°.
2. Line a baking sheet with parchment paper.
3. Steam sweet potatoes in a steaming pot until fork tender.
4. Make bean paste by adding rinsed beans and garlic into a food processor. Pulse until about 2/3 of the mixture is paste and the remaining beans are still in tact. 
5. Mix bean paste, egg and sweet potatoes together gently in a small bowl, try not to break the potatoes up too much, they add texture!
6. Add all the dry ingredients into a large bowl.
7. Mix wet ingredients into dry ingredients.
8. Using a 1/3 cup measuring cup make round patties. Wet your hands if they become too sticky.
9. Bake burgers in the oven for 15 minutes, flip burgers and bake 15 more minutes. If eating immediately, enjoy with spicy aioli and avocado on a gluten-free bun! 
10. To eat later, add a splash of olive oil to a frying skillet over medium-high heat and cook until slightly browned, about 4 minutes per side. You could also grill these!