First, roast two large or three medium sized sweet potatoes (poked several times with a fork) in a 375°F/190°C oven for about 45 – 60 minutes. They’ll be very soft and fork tender when they're done. BTW - You may not need to use ALL of the cooked sweet potato, but it's good to play it safe. After all, it's better to have too much than not enough, right?
Next, combine the water and ground flaxseed in a small bowl and then set it aside for now.
In a medium-sized bowl, place your garbanzo beans and mash them up with a potato masher or large fork, leaving some beans partially intact.
Next, to that bowl, add your cooked sweet potato, dry oats, 2 tablespoons of breadcrumbs, onion, spices and salt to that bowl. Lastly, add the flaxseed/water mixture and then stir it all together.
Form this mixture into four equal-sized patties that are no more than 1/2-3/4 inch thick each.
Then, pour the bread crumbs onto a plate and place each burger on that plate and coat each side with bread crumbs.
Place those burgers on a lightly oiled pan over medium-high heat. Cook on the first side for 5-7 minutes.
While those cakes are cookin’, prep your Maple Dijon Sauce by adding the maple syrup and mustard to a small bowl and stir well to combine.
After those 5 – 7 minutes, those cakes shouldl be ready for a flip!
While you’re waiting for the second side to cook, prep your other toppings. We keep it simple in our house; just some lettuce, tomato and sometimes a bit of sliced avocado.
Once those sweet ‘tato bean burgers form a nice crispy brown surface on each side, remove them from the pan and sprinkle them with a small pinch of salt and pepper.
Now would be the time to place those buns in your hot pan to lightly toast on each side.
The last step? Place those burgers on your buns, drizzle with plenty of Maple Dijon Sauce, load up your toppings, and prepare yourself for a hearty and delicious burger!