For many folks, the beginning of 2017 marks a new awareness of the types of foods they’re eating. One common new year resolution is to reduce the consumption of red meat. Cutting down on red meat is beneficial for health and budgetary reasons, plus it makes it that much more enjoyable when you decide to indulge. This sweet potato and black bean burger recipe provides the same hearty burger experience, and is naturally sweet and savory. The patty itself is both gluten and dairy free.
First, you’ll want two mashed sweet potatoes, a cup of cooked black beans and a cup of cooked rice. This should get you about 12 patties. Put about half of the black beans in a mixing bowl, begin to mash them lightly before adding sweet potato.
Add the cooked rice to the mixture, then throw in some green onion, paprika, cumin, and if you’d like, some chipotle powder. Of course, salt and pepper to taste.
From there, you should be able to mold the mixture into your desired patty size. If it’s too wet, add some more rice to help absorb some of the extra moisture.
Line a baking sheet with some parchment paper and lightly grease it, place your patties onto the sheet. Use a small bowl or cup wrapped in plastic wrap to lightly press down on the patties so they hold their integrity after cooking.
With the oven at 375, pop those in for 30-35 minutes, flipping them halfway through.
Now you’re ready to dress your burger as you like! Add sprouts and onion for added texture.