1 1/2 pounds sweet potatoes (peeled and cut in 1-inch cubes)
4 tablespoons olive oil, divided
2 cloves garlic, peeled and minced
2 tablespoons vegan Worcestershire sauce
1/2 sweet onion, peeled and finely diced
1 cup chickpeas, rinsed and drained
1 1/2 cups rolled oats, not steel cut
1/2 cup cashews, finely chopped

Serving suggestions

toasted potato buns
avocado, peeled and thinly sliced
vegan mayonnaise
pickled red onions
green lettuce leaves
Dijon mustard

Preheat oven to 400ºF.

In a large bowl, toss sweet potatoes and garlic with 2 tablespoons olive oil and season with Kosher salt and freshly ground black pepper.
Place on baking sheet, fitted with parchment paper and roast for 35-45 minutes or until tender. Remove from the oven and allow to cool slightly.
In the bowl of a food processor, pulse to combine sweet potato, Worcestershire sauce, onion, and chickpeas.
Remove mixture to a large bowl and add the rolled oats and cashews and mix to combine.
Form into five patties using an ice cream scoop.
In a heated, large sauté pan, add the remaining 2 tablespoons olive oil and heat over medium-high heat.
Add patties and cook until golden brown, about 4 minutes, flip and cook another 4 minutes. Remove and keep warm.
Makes 5-8 burgers, depending on size

Note: use a plastic lid and plastic wrap to help form the burger patties into perfect rounds.
Recipe inspired by the television program, The Chew.