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.
Chef's notes
* To pickle red onions, submerge them in white vinegar with a generous pinch of salt for at least
6 hours.
Steps
1
Making the Burgers
Ingredients
11⁄2 cups rolled oats
1 cup peeled, mashed, cooked sweet potato
1 cup mashed black beans
1⁄2 teaspoon salt
2 teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1⁄2 teaspoon black pepper
1⁄2 teaspoon chipotle powder, optional
Oil for cooking
4 whole wheat burger buns, for serving
THE SAUCE:
1⁄4 cup toasted pepitas
1⁄4 cup good-quality salsa verde
THE TOPPINGS:
1 avocado, sliced
1⁄2 cup loosely packed sliced kale
Pickled or thinly sliced raw red onion*
To make the patties, pulse the rolled oats in a food processor until coarsely ground and set aside.
Combine the sweet potato, black beans, salt, and spices; then incorporate the ground oats.
Let this sit for about 5 minutes so flavors can marry.
Form the mixture into 4 patties. In a skillet, heat a thin layer of oil over medium heat.
Add the patties and fry on both sides until crisped, about 4 minutes per side.
To make the sauce: Puree the pepitas and salsa verde in a food processor or blender and set aside.
Build your burger: Mash the avocado and spread on the bottom bun. Then, add your patty and top with the pepita sauce. Finish off the burger with kale and red onion, then the top bun.
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