Quick and Easy Homemade Vegan Burger
Ingredients
- 2 cups mashed sweet potato (2 large sweet potatoes/organic if possible)
- 1 cup cooked black beans (rinsed and well drained)
- 1 to 1 1/2 cup of brown rice or quinoa
- 1/2 cup walnut or pecan meal (or very finely chopped)
- 1/2 cup finely diced green onion
- 2 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp pink Himalayan salt and pepper
- date syrup or a nut butter
- for serving (optional): avocado, lettuce or parsley, sliced onions, sauce, wholemeal slider buns
Preparation
Preheat oven to 400 degrees F (204 C) and cut sweet potatoes in half. Rub with date syrup and place face down on a foil-lined baking sheet. Bake sweet potatoes for about 30 minutes - set aside. Reduce oven heat to 375 degrees F (190 C)
While potatoes are baking, cook rice or quinoa
Add black beans to a mixing bowl and mash half of them for texture. Then add sweet potato and lightly mash, then 1 cup rice (amount as original recipe is written // if altering batch size, start with lesser end of range), green onion, nut meal and spices. 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
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
Bake burgers for a total 30-45 minutes, carefully flipping 20 minutes in to ensure even cooking