2teaspoonschili powderI used chipotle chili powder
8slicesMontery Jack cheeseoptional
Preheat oven to 425 degrees. Line a large sheet tray with parchment paper or a silpat and gently spray with nonstick spray or very lightly brush with olive oil.
Mix together the flax seed and 2 tablespoons water and let sit while preparing zucchini and sweet potato.
In food processor, shred zucchini. Place zucchini in clean kitchen towel, and gently squeeze out any excess moisture. Return zucchini to food processor.
Add in the sweet potato puree, drained green chilies, flaxseed mixture, and spices into the food processor and pulse until just combined.
Scoop out about ⅓ cup of mixture onto prepared sheet tray. Pat down into burger patties.
Place pan with veggie burgers into FREEZER for 30 minutes to set up.
Bake for 30 minutes on first side and VERY carefully flip and cook for additional 10-15 minutes, or until browned.
If serving with cheese, place a slice of cheese on each patty and return to the oven until cheese is just melted.
To decrease on the spiciness of these Southwestern Sweet Potato Burgers, cut the chili powder to 1 teaspoon.
Be sure to get rid of any excess moisture in the zucchini by placing shredded zucchini in a clean kitchen towel and wringing out all the excess moisture.
Measure out your zucchini after wringing out your moisture.
Be sure to shape your burgers BEFORE baking--so they bake up into perfect patty forms.
It is extremely important to bake these vegan veggie burgers on a silpat OR parchment paper so they do not stick to the baking sheet.
If you find the veggie burger mixture too wet, you can add in 1-3 more tablespoons of flax seed.
To freeze leftover veggie burgers, allow burgers to cool fully. Lay on parchment paper lined sheet tray in the freezer and freeze until solid. Transfer to freezer safe container or bag and store in freezer for up to 3 months. Reheat by heating frozen burgers in oven at 400 degrees for 15 minutes.