Veggie Burger

Preheat oven to 400F and place cubed sweet potato on a baking sheet. Lightly toss sweet potatoes in olive oil, sprinkle with salt and pepper and roast until tender – about 25 to 30 minutes

While sweet potatoes are roasting, heat one tablespoon of olive oil in a skillet on medium heat

Once the olive oil is warm, add garlic and onions and sauté until translucent

Remove from heat and set aside

Once sweet potatoes are roasted, remove from oven and reduce the oven heat to 350F

In a food processor, pulse the half of the beans, sweet potatoes, corn, spices, cilantro, salt & pepper and the onion and garlic mixture until it forms a thick, slightly chunky mixture but not a paste. Make sure some beans, sweet potatoes and corn are partially whole for texture

Scrape the mixture into a mixing bowl and fold in the Eggland’s Best eggs and oats

Add the other half of the beans along with the brown rice and mix together using your hands

Line a baking sheet with parchment paper and brush a layer of olive oil on top

Take a handful of the mixture, roll it into a ball and then flatten on the parchment paper to form a patty shape. Continue doing this until you have 6 patties

Bake the veggie burgers for 30 minutes carefully flipping halfway through

Remove from oven and serve on whole grain bun with Bibb lettuce, beefsteak tomatoes, jalapenos and Jalapeno Ketchup

Jalapeno Ketchup

Remove jalapenos from jar and pat excess moisture with a paper towel

Transfer jalapenos to a food processor and add ketchup, paprika, garlic powder, onion powder and black pepper

Blend until smooth