Sweet Potato Veggie Burger w/ Avocado

Avocados, California (Haas), 1 fruit without skin and seeds
Tahini, 1 tbsp
Flour, white, 0.25 cup
365 Cannellini Beans, 1 serving = 130g (1/2 cup), 400 gram(s)
*365 Brand Panko Bread Crumbs, 0.75 cup
Sweet Potato, baked, 0.8 cup
Mushrooms, fresh, 4 medium
Sweet and Sour Sauce, 0.13 cup (8 fl oz)
Olive Oil, 4 tbsp
optional: additional seasoning (whatever you have on hand - I used a few dashes cayenne, black pepper and a scoop of nutritional yeast)
salt to taste if needed

plentiful Panko crumbs
safflower oil for pan

1 avocado, Honey mustard, grain buns, romaine, onion, olive oil, pepper

1. Bake sweet potato. Peel, place in large mixing bowl.
2. Add drained beans to mixing bowl. Mash beans and potato together.
3. Mash in seasoning, flour and any additional seasoning. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour or a scoop of breadcrumbs - or dry rice to thicken the mixture if needed.
4. Heat 1 Tbsp safflower oil in a pan over high heat.
5. Form a patty from mixture and coat in Panko crumbs. Thick coating. Then drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides. You could also bake. If baking, use less Panko.
6. Transfer cooked patties to paper towel. Cool for a few minutes.
7. Serve on toasted bun with lotsa toppings.

Serving Size: 4