Sweet Potato Avocado Sliders

Flavorful veggie burgers with all the fixings.

Time 1.5 hr

Serving Size 6

Ingredients

2 Lbs Sweet Potato, Peeled And Cut Into 1-Inch Cubes
2 Tbsp Olive Oil
1 Tbsp Garlic Powder
1/2 Tsp Salt
3 Tbsp reduced-Sodium Soy Sauce, Preferably Tamari If gluten-Free
2 Tbsp Vegan Worcestershire Sauce
1/4 Yellow Onion, Roughly Chopped
1 Cup Chickpeas, Drained And Rinsed
1 1/4 Cups gluten-Free Organic Rolled Oats
3/4 Cup Raw Walnuts, Crushed
3/4 Cup Flaxseed Meal
1 Tsp Smoked Paprika
1 Tbsp Silk Unsweet Or original Almondmilk
2 Tbsp Unrefined Coconut Oil Or Vegetable Oil
Whole Wheat Or gluten-Free Mini Slider Buns
Avocado, Additional Worcestershire Sauce, Onion, Kale, Mustard And Mayonnaise, For Serving

Step 1
Preheat oven to 375°F.
Step 2
Combine sweet potato cubes, olive oil, garlic powder and salt. Spread into a single, even layer on a large baking sheet and roast until golden brown (approximately 35-40 minutes).
Step 3
Remove from oven and cool slightly.
Step 4
Place the roasted sweet potatoes into the bowl of a food processor along with soy sauce and Worcestershire sauce. Pulse 15-20 times to combine.
Step 5
Add onion and chickpeas and pulse until fully combined, occasionally stopping to scrape down the food processor bowl. Mix just until the chickpeas and onion are fully incorporated.
Step 6
NOTE: The mixture should have the consistency of mashed potatoes. Avoid overmixing.
Step 7
Combine oats, walnuts, flaxseed meal and paprika in a large bowl.
Step 8
Fold sweet potato mixture into the dry ingredients, then mix in Silk.
Step 9
Measure out 1/3 cup of the mixture at a time and, using your hands, form into round burger-shaped patties.
Step 10
Heat the coconut or vegetable oil in a medium saute pan over medium heat. Add the patties and saute until golden brown on each side, about 4 minutes per side.
Step 11
Serve on slider buns with your choice of toppings.