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- 5em; line-height:
46;">Preheat oven to 350F. Spread drained beans, walnuts, and oats on a parchment-lined
2s ease-in-out, color2s ease-in-out; color: #000000; text-decoration: none;" href="https://rstyle.me/+dWnVt3lk4EsloJ34yPqy-Q" target="_blank" rel="nofollow noopener" data-tasty-links-no-disclosure="">baking sheet. Bake for 10 minutes. Set aside to cool for a few minutes.
5em; line-height:2s ease-in-out; color: #000000; text-decoration: none;" href="https://rstyle.me/+5e_Lyv5pzKbhNI8n5aOCSg" target="_blank" rel="nofollow noopener" data-tasty-links-no-disclosure="">food processor, add toasted beans, walnuts, and oats and pulse until broken down but not powder-like. You want some texture!
5em; line-height:46;">Add 1 cup of sweet potato, spices, and salt. Pulse until combined. The mixture should resemble cookie dough and form a ball when processing. It should not be crumbly and should easily form burgers when you pack it together with your hands. If it seems too dry, add more sweet potato until the texture is right.
5em; line-height:46;">Warm a drizzle of olive oil in skillet over medium low heat (I used a large cast iron). Using a heaping ? cup measure, form mixture into 6 even burgers (this helps with a round shape, too). Once hot, cook burgers for about 4-5 minutes per side or until browned, turning down the heat if they’re cooking too quickly.