Homemade Vegan Sweet Potato Burger
Ingredients
- 2 cups mashed sweet potato (from 2 large sweet potatoes, organic if possible)
- 1 cup cooked black beans (rinsed and well drained)
- 1 to 1.5 cups brown rice or quinoa
- 1/2 cup walnut or pecan meal (or very finely chopped)
- 1/2 cup finely diced green onion
- 2.5 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon pink Himalayan salt and pepper
- Date syrup or a nut butter
Optional for serving
- Avocado
- Lettuce or parsley
- Sliced onions
- Sauce
- Wholemeal slider buns
Preparation
Preheat the oven to 400 degrees F (204 C). Cut sweet potatoes in half, rub with date syrup, and place face down on a foil-lined baking sheet. Bake for about 30 minutes and set aside. Reduce oven heat to 375 degrees F (190 C).
While the potatoes are baking, cook rice or quinoa.
Add black beans to a mixing bowl and mash half of them for texture. Then add the sweet potato and lightly mash. Add 1 cup rice, green onion, nut meal, and spices. Mix to combine. Taste and adjust seasonings as needed. If the mixture is too wet, add more rice or nut meal. 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 the sweet potato mixture. Scrape down to pack it, then lift out and transfer to the baking sheet. Gently press down to mash the mixture. The thinner you press them, the faster they’ll cook.
Bake the burgers for a total of 30-45 minutes, carefully flipping after 20 minutes to ensure even cooking.