Sweet Potato Black Bean Burger

Sweet Potato Black Bean Burger

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2 cups cooked/mashed sweet potato 

1 cup cooked unsalted black beans, rinsed and well drained 

1 - 1 1/2 cups cooked brown rice

1/2 cup finely chopped Walnuts (optional)

1/2 cup finely diced green onion

2 1/2 tsp ground cumin

1 tsp smoked paprika

1/4 tsp each salt and pepper (to taste)

1 tsp Liquid Smoke 

1 tsp Chipotle Powder

2 Tsp Maple Syrup (optional | for added sweetness)

1/2 cup Walnut Meal

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Preheat oven to 400 degrees.

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Prep: Bake Sweet Potatoes at 400 for 30 minutes and Cook Brown Rice at the same time. Each take approximately 30 minutes to make.  Once the potatoes are cooked reduce oven to 375 degrees.

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Mash the black beans and sweat potatoes together well, then mix in the remainder of the ingredients. If the mixture is too wet add more Walnut meal. It should be a little moist but able to hold how you mold it.

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Lightly grease a baking sheet with expelled coconut oil and line a 1/4 cup measuring cup with plastic wrap. Fill the measuring cup with mixture and pack down, then lift out and transfer to the baking sheet and gently press down to form burgers. The thinner the burger, the faster they’ll cook. A gentle press worked fine.

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Bake burgers for a total 30-45 minutes, flip carefully 20 minutes in for even cooking. Bake them longer for a firmer and drier texture. Mine were perfect at 40 minutes!

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Serve on a whole wheat bun with endless topping options!  I went with a spicy sweet Jalapeño Mustard, Lettuce, Tomatoes, avocado and marinated red peppers!

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This is a very versatile recipe. You can leave out the Maple Syrup and add some Green Curry Paste and top with Cilantro and Onions for a spicy burger or add the Maple Syrup and take out the chipotle Powder for a sweeter burger. Use this as a base recipe and make all types of delicious plant based burgers!

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