2 large sweet potatoes
½ cup cooked black beans, rinsed and drained
½ cup cooked cannellini beans, rinsed and drained
½ cup sorghum 1 cup kale, finely chopped
½ cup red bell pepper, finely diced
½ cup almond flour (or meal)
½ cup diced green onion
1 tbsp olive oil
2 ½ tsp ground cumin
1 tsp smoked paprika
¼-1/2 tsp red chili flakes
¼ tsp salt (optional)
¼ tsp black pepper
Preheat the oven to 400 degrees. Rinse ½ cup of dry sorghum. Place in a pot with 1.5 cups of water. Bring to a boil; cover, reduce heat and simmer until tender, 50-60 minutes. Drain excess liquid. You will have extra because this makes a little over 1 cup.
While sorghum is simmering, cut sweet potatoes in half. Rub with olive oil and place face down on a lined baking sheet. Bake until tender, about 30 minutes. Turn the oven down to 375 degrees and set aside.
Add black beans and cannellini beans to a large mixing bowl. Partially mash until smooth, with some chunks remaining. Add sweet potato and lightly mash. Break up large chunks of potato skin. Then add sorghum, kale, red bell pepper, almond flour, green onion, and spices. Mix to combine. Taste and adjust spices as needed. The mixture should be moist, but not wet. Add more sorghum or almond flour if needed to create a firm yet moist texture.
Line a baking sheet with parchment paper and line a 1/3-cup measuring cup with plastic wrap.
Fill the lined cup with the sweet potato mixture, packing it well and then gently transferring to the baking sheet. Lightly press the burger down with the palm of your hand to create a patty.
Bake burgers for 35-45 minutes. Flip about halfway through to ensure even cooking. They are done when they appear brown and dry around the edges. The longer you cook them, the drier they will be. Keep this in mind based on your preferences.
Serve atop a salad or on a whole-grain bun. May top with avocado, red onion and mustard. 8. Store burgers in an air-tight container in refrigerator or freezer.
Nutrition Analysis Per Serving: 104 calories, 4g protein, 15g carbohydrate, 3g fat, 0g saturated fat, 3g fiber, 2g sugar, 24mg sodium Star nutrients: Vit A (118% DV), Vitamin K (55% DV), Potassium (49% DV), Vitamin C (31% DV), Manganese (11% DV), Iron (10% DV)