Curried Sweet Potato, Peanut & Black Bean Burgers (Edit recipe)

Burgers

1. Preheat oven to 350 degrees F and line a large baking sheet with nonstick parchment paper.
2. In a large mixing bowl, combine beans, peanut butter and tamari. Use a fork to mash into a chunky paste, with ingredients distributed evenly.
3. To a food processor, add oats, almond flour, curry powder, 1 teaspoon sea salt, and pepper. Set aside.
4. Heat a large skillet to medium heat and add olive oil. When oil moves quickly around the pan, add sweet potato and onion. Allow to cook a minute or two without stirring, till you see some golden edges. Stir to expose a new side of the sweet potato pieces to the pan and repeat. This should only take a minute. Add shallots and a splash of water (around 2 tbsp) to the pan. Cook, stirring, until shallots are translucent and fragrant, another minute.
5. Turn heat to lowest setting, add another splash of water and cover with a lid. Cook for 8-10 minutes, until sweet potatoes are easily pierced with a knife, but not mushy.
6. Remove skillet from the heat and allow to cool 5 minutes. After 5 minutes, add veggie mixture to the food processor. Pulse until ingredients are combined and start to form a ball in the processor.
7. Add processor contents to the large mixing bowl with your black bean mixture and frozen corn kernels. Use a fork or clean hands to combine ingredients evenly. This will be fairy dry and sticky. Taste for more salt and add accordingly. I add an extra 1/2 teaspoon.
8. Prepare a bowl of lukewarm water and grab a 1/2 cup measure. Dip the measuring cup into the water, shaking off excess, then scoop 1/2 packed cup of your veggie burger "dough". I like to cup the measuring scoop with one hand and shake with the other to loosen the "dough", but you can just scrape it out onto the parchment-lined baking sheet.
9. When you have your 7 burger "scoops" on the baking sheet, dampen your hands and form them into round balls, then flatten them into 3/4 inch thick patties. Leave at least 1 inch between each. I like to smooth out the sides a little as well with dampened fingers.
10. Cook burgers for 40 minutes, flipping halfway through. Burgers should be dry to touch with golden-brown tops and edges when ready. Allow to cool 10 minutes before enjoying. I suggest cooling them on a wire rack if you have it, to keep moisture from building underneath them.

Sesame Tahini Sauce

1. Whisk all ingredients together in a small bowl. Serve! I use leftovers as a salad dressing or dip for raw veggies.