Prep Time
15 minutes
Prep Notes
This recipe only takes 15 minutes to throw together if you have baked sweet potatoes and prepared rice on hand. It will add time if you have to make them.
Yields
12 burgers
Ingredients
2 cups mashed sweet potato
1 – 1 1/2 cups cooked brown rice* (or sub cooked quinoa* with varied results)
1 can black beans (rinsed and drained)
1/2 cup finely diced green onion
1/2 cup walnut or pecan meal (or very finely chopped)
2 1/2 tsp ground cumin
1 tsp smoked paprika
1/4 tsp each salt and pepper (to taste)
Directions
Bake sweet potatoes in a 400 degree oven until soft – about 40 minutes depending on size. Reduce oven heat to 375 degrees F (190 C).
While potatoes are baking, cook rice or quinoa according to package instructions.
Add black beans to a mixing bowl and mash them for texture. Then add sweet potato and lightly mash, then rice, green onion, nut meal and spices. I used a mini Cuisinart to make pecan meal. Mix to combine. Taste and adjust seasonings as needed. Add more rice or nut meal if the mixture feels too wet. It should be very moist but moldable.
Lightly grease a baking sheet and line a 1/4 cup measuring cup with plastic wrap. Fill the lined measuring cup with sweet potato mixture. Scrape down to pack, then lift out and transfer to the baking sheet and gently press down to mash. The thinner you press them, the faster they’ll cook, but no need to go too far. Just a gentle press will do. Bake burgers for a total 30-45 minutes, carefully flipping 20 minutes in to ensure even cooking. The longer you bake them the firmer and drier they will get – up to preference. I went for around the 35 minute mark.
Serve on slider buns (double stack for more bulk) or atop a salad with sliced avocado, red onion, greens, and ketchup or salsa. Store leftovers covered in the fridge for up to a few days. Freeze for longer term storage.
Notes
My favorite way to eat these vegan burgers are on arugula or other salad greens with avocado.
Credit
Adapted from Minimalist Baker