Sweet Tater and Black Bean Burger

From Kris Carr's book

2 cups cooked black beans or canned, mashed
sweet potatoes equal to 2 cups when peeled and cut into small cubes
2 tsp olive oil
salt
3 oz yellow onion, diced
2 tsp garlic
3 T tamari - gf
2 tsp cumin
pepper
7 oz cooked rice
1.5 tsp worcestershire sauce (I used A-1 steak sauce b/c we were out)
1 oz cornmeal , plus 1 oz for dredging

Preheat to 350.

Place mashed beans in a bowl.  Peel and cut sweet taters.  Toss with olive oil and salt.  Spread on a lightly oiled baking sheet and roast for 25-30 minutes, or until tender.

Heat a bit of oil in a large sauté pan over medium high.  Add onion and garlic, cook until slightly browned.  Add onions to the bowl of beans.  Stir in the tamari, cumin, salt/pepper.  Add the cooked rice, sweet taters, worcestershire, and 1 oz cornmeal.  Mix well and adjust seasonings.  Form into 4.5 oz patties and dredge lightly in cornmeal.  Heat a skillet over medium heat and add more olive oil.  Add the burgers and brown lightly on both sides.  Place on a baking sheet and bake for ten minutes.

Avocado on top - yum!!

This pictures is the burger prior to dredging and cooking.