4hamburger bunstoasted over the campfire if desired
1avocadosliced
Optional:Sliced red onions, cheese (we used a Feta dip from Trader Joe’s and it was amazing), greens, spicy mayo, etc.
Instructions
SHRED THE POTATO: Using a hand held cheese grater, grate the potato using the small holes. If prepping at home, you can also do this using a grater attachment in your food processor.
CREATE A DOUGH: Once the potato is grated, place in a bowl or on a large plate and add the beans. Using the back of a fork, mash the beans and incorporate the grated sweet potato. Once you have a fairly smooth dough, mix in the egg and spices. If prepping at home, this can be done in your food processor as well. Mix in the panko (do this with a spoon, instead of using your food processor), and allow the mixture to sit for about 10 minutes.
FORM THE PATTIES: To form patties, take 1/4 of the mixture and form a ball, squeezing it all together with your hands. Then, flatten the ball into a patty about 3/4 inch thick. Set aside and repeat with the rest of the mixture to form 4 patties total.
COOK THE BURGERS: These can be cooked on a grill or in a skillet, but we vastly prefer the skillet method. Heat 1 tablespoon oil in a skillet over medium heat. Once the oil is hot, add the patties and cook 4-5 minutes on each side, until the outsides are crispy and the insides are cooked through but still slightly tender. Alternatively, you can cook them directly on your grill by brushing a bit of oil over each side to prevent sticking, though we do find that patties cooked this way are a little drier (but they do get that great campfire-smoked flavor!)
ASSEMBLE AND SERVE: Build your burger by assembling the bun, patties, avocado slices and any desired toppings. Enjoy!
Notes
Updated 5/11: Our friend KJ at Om Nom Herbivore tested this out using a flax egg to make the patties vegan-friendly and the substitution worked beautifully.