This burger is a longevity powerhouse. Loaded with beans, greens, sweet potatoes, and pepitas, it’s the perfect example of a blue zones-inspired twist on a classic American comfort food.
Patties and buns
1 1/2 cups rolled oats
1 cup cooked, peeled, and mashed sweet potato
1 cup mashed black beans
1/2 tsp salt
2 tsp onion powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp black pepper
1/2 tsp chipotle powder (optional)
Oil for cooking
4 whole-wheat burger buns
1/4 cup toasted pepitas
1/4 cup good-quality salsa verde
1 avocado, peeled, pitted, and sliced
1/2 cup loosely packed sliced kale
Pickled or thinly sliced raw red onion*
*to pickle red onions, submerge them in what vinegar with a generous pinch of salt for at least 6 hours.
Make the patties: In food processor, pulse rolled oats until coarsely ground. Set aside.
In large bowl, combine sweet potato, black beans, salt, and spices. Incorporate ground oats into mixture.
Let mixture sit for about 5 minutes so flavors can marry.
Form mixture into 4 patties.
In skillet, heat thin layer of oil over medium heat.
Add patties and fry on both sides until crisped, about 4 minutes per side.
Make the sauce: In food processor or blender, puree pepitas and salsa verde. Set aside.
Build your burger: Mash avocado and spread on bottom half of each bun. Add patty and top with pepita sauce. Finish off each burger with kale and red onion, then top half of bun.