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1
Preheat oven to 375 degrees F. Grease or line a large sheet pan with parchment paper.
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2
Set aside.
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3
In a medium bowl, mash half of the black beans completely.
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4
Add in the remainder of the beans, lightly mashing just to combine (less than half of the beans should be left whole).
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5
In a large bowl, mash the cooked sweet potato until each piece is mashed but the mixture is not creamy.
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6
In a food processor, pulse the rolled oats several times until the oats are mostly groundyou are looking for some of the mixture to have a flour consistency, while the rest is small pieces of oats.
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7
Add the onion, green chilis, corn, black beans, quinoa, flaxseed, ground oats, salt, taco seasoning and olive oil to the sweet potatoes, mixing until just combined.
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8
Taste for seasoning, adding more salt and/or taco seasoning as needed.
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9
Using a 1/2-cup measuring cup, portion the mixture into 8 balls.
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10
Flatten the balls into 1/2-inch thick patties, placing them on the prepared sheet pan.
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11
Bake for 30 minutes, flipping after 15 minutes.
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12
Serve warm with your favorite fixings!
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13
To refrigerate or freeze burgers: Place on a cooling rack to cool completely.
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14
Store burgers in an airtight container in the fridge for up to 5 days; alternatively, wrap individual burgers first in plastic wrap, then in foil, and place in a zip-top bag in the freezer for up to 3 months.
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15
To reheat, allow frozen burgers to thaw completely.
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16
Head in a lightly greased pan over medium-high heat for 3-5 minutes per side, or until heated through.
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17
Recipe adapted from Edible Perspective.
