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1
Preheat oven to 400 degrees.
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2
Prepare a baking sheet with parchment paper and/or cooking spray.
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3
Measure and pack 1 cup of cooked mashed sweet potatoes and put into a medium size bowl.
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4
Drain off any excessive water,.
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5
Measure 1 cup of pre-cooked dry northern beans and put into a second bowl.
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6
Using a spoon or fork, remove as much water as possible from the white northern beans in order to extract excess moisture and maintain the desired consistency of the burger mixture.
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7
Dice and finely chop 1/4 cup of Vidalia onions put aside into a small container.
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8
Combine the white northern bean mixture into the bowl of mashed sweet potatoes.
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9
With a fork, mix the sweet potatoes and white northern beans together.
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10
Slowly fold in the chopped onions.
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11
Next, add 2-3 tablespoons of honey mustard (to suit your taste) for seasoning and fold into the potato mixture.
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12
Add in the rest of the spices and optional seasonings as desired.
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13
Finally, add 1/8 cup of psyllium husks (or oat bran if not available) to help to bind the mixture together.
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14
Divide the mixture into 6-8 equal parts.
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15
Take a spoon and put a portion of the mixture onto the baking sheet for each patty.
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16
Mash each patty down into a round form with a spoon/fork.
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17
Make sure that you allow enough space between the patties so they do not stick to each other.
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18
Put the baking sheet into the preheated oven for a total of approximately 35-40 minutes.
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19
Make sure to check each patty no more than 15 minutes after they start baking.
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20
Flip the patties over with a spatula when they start to turn brown and firm.
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21
Recheck the patties again in another 10-15 minutes, and remove when done to your liking!
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22
Special note: (If you want a crispier veggie burger, put them under the broiler (checking frequently) for no more than 5 minutes.
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23
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