Sweet Potato Burger Recipe

Preheat oven to 350°F.

Slice sweet potatoes in half. On a baking sheet, toss sweet potatoes in vegetable oil, and season with salt and pepper. Make sure sweet potatoes are positioned cut side down. Roast in preheated oven for 30 to 40 minutes, or until fork tender. Let cool.

Scoop sweet potato flesh into a medium bowl. Mash until coarse in texture. Stir in beans, rice, miso paste, green onions, pumpkin seeds, ginger, and garlic. Season to taste with salt and pepper. Form mixture into 6 (¾-inch-thick) patties. Set aside.

Heat vegetable oil in a large non-stick frying pan over medium-high heat until it begins to shimmer. Fry patties until golden brown and crispy, about 4 to 5 minutes per side. Set aside.

Mash together avocado and lemon juice in a small bowl. Season with salt and pepper; mix. Set aside.

Place a small handful of arugula on the bottom half of each burger bun. Top with patties, 1 to 2 tablespoons mashed avocado per burger, and a few drops of hot sauce. Top with remaining burger bun halves.