For those of us who've discovered that we live healthier, happier and more responsibly without consuming vast quantities of animal products, it's the "ritual gatherings" that can be the most challenging to our lifestyles.

The Thanksgiving Turkey, the Christmas Roast, the Passover Gefilte Fish (well, if you've never tried it, you might not understand the full charm of a fishburger floating in coagulated brine), and the Labor Day Cookout - these are the times that try plant-eaters souls. So with that in mind, I offer a simple and delicious recipe for a plant-based burger: the Sweet Potato Burger. 

This recipe is adapted from "Meatless Burgers," by Louise Hagler (unknown if she's any relation to the boxer Marvelous Marvin Hagler):

3 large sweet potatoes
1 cup rolled oats
1 cup chopped onion
1/2 cup raw sunflower seeds
1/2 cup chopped cilantro or parsley
3 cloves garlic, minced or pressed
2 teaspoons cumin
1 teaspoon Braggs Liquid Aminos or Tamari soy sauce

1. Stab a few holes in the sweet potatoes and bake them at 350 F for about an hour. Let cool a bit, then scoop out the sweet potato from the skin and place in a large bowl.
2. Add all the other ingredients and mix (it's kind of fun to use your hands).
3. Form into burgers of whatever size you like (just keep them the same so they cook evenly) and place them on a lightly oiled baking sheet (they don't expand, so they can be close together).
4. Cook at 350 F for 15 minutes on each side, until lightly browned.
5. Serve on whole grain buns with a big salad on the side.
6. Tell me what you think of the recipe by posting a comment (below).