Veggie Burger

1 medium sweet potato

1 large onion, diced

3 cloves garlic, minced

1 carrot, diced

2 tablespoons Toasted Onion Herb

4 tablespoons avocado or olive oil, divided

2 tablespoons tomato paste

1-14 ounce black bean can, drained and rinsed

1 cup quinoa, cooked

1 cup panko*

4 teaspoons parsley, roughly chopped

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1. Par cook sweet potatoes by placing them into the microwave for 5 minutes, or until fork tender. Once cool enough to handle, remove skin and cube into ½ inch pieces.

2. Meanwhile, in a large skillet over medium-high heat, sauté the onion, garlic, carrot, and Toasted Onion Herb seasoning with 2 tablespoons of oil for about 5 minutes, or until the onion is translucent.

3. Add in the tomato paste and cook for 2 additional minutes.

4. In a large bowl, combine the sweet potato, black beans, the sautéed onion mixture, black beans, quinoa, panko and parsley. Mix thoroughly until a moldable veggie burger can be formed.

5. Scoop 3/4 - 1 cup of veggie mixture and lightly toss from hand to hand, forming a ball. Pat into a disk, about 1 1/2 inches thick. Add to prepared pan. Refrigerate for about 1 hour or until chilled.

6. In the same skillet, over medium-high heat, add the remaining 2 tablespoons of oil. Once hot add the burgers and cook for 4-5 minutes per side, or until crisp.

7. Serve on a toasted bun with desired toppings.

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