Sweet Potato Burger
* 1 kilo yellow sweet potatoes (kamote)
* 2 tbsp vegetable oil
* ½ cup canned black beans, rinsed and drained
* 1 cup cooked brown rice, you may also use black rice
* 2 tbsp miso paste (use Japanese shiro miso)
* 2 green onions, chopped
* ¼ cup toasted pumpkin seeds, use unsalted kind
* 1 pc ginger, 1-inch long, peeled and grated finely
* 1 clove garlic, chopped finely
* 2 medium potatoes, pitted
* juice from 1 lemon
* 1 bunch arugula, or watercress
* 6 burger buns, halved and toasted
* hot sauce
1) Pre-heat oven to 350˚F.
2) 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 pre-heated oven for 30 to 40 minutes, or until fork tender. Let cool.
3) 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.
4) 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.
5) Mash together avocado and lemon juice in a small bowl. Season with salt and pepper; mix. Set aside.
6) 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 halves.