2 – 4 tablespoons vegetable broth or if you prefer 2 tablespoons olive oil

1 large onion, red, yellow or white, diced

1 stick celery, small dice

4 cloves garlic, minced

1/2 red pepper, small diced

2 teaspoons ground cumin

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup corn, fresh or frozen

1 cup chopped baby kale or spinach

1, 15oz can of black beans, drained and rinsed

2 medium COOKED sweet potatoes – no skin, flesh only

1 1/2 teaspoon balsamic vinegar

1 tablespoon Dijon mustard

Juice and zest of a lime

1 cup oat flour

In a large pan saute the onion, celery, garlic and red pepper either using the vegetable broth for oil free or using a couple of tablespoons of olive oil, until tender.
Sprinkle over the Herbes de Provence, ground cumin, Harissa Spice, salt and pepper.
Add the corn and chopped greens, cook for a minute more stirring well.
Remove the mixture to a large bowl, Add the drained rinsed beans, COOKED sweet potatoes, balsamic vinegar, Dijon mustard, juice and zest of a lime and the oat flour. Combine well.
Shape into patties, it will yield 8 – 10. Place them on a baking sheet lined with parchment paper.
Cover and place in the fridge for at least 2 hours, they can be left overnight.
Heat the oven to 375F if baking. Bake for 15 minutes, then flip the burgers over and bake for a further 15 minutes. Alternatively they can be grilled or fried on the stove top coated in a little oil.
Serve on a wholewheat burger ban with your favorite fixings:)