Who doesn’t just LOVE a burger?! We love them around here although we don’t eat them too often. In case you’re wondering… YES! I am still on my plant based, no meat, give-me-all-the-veggies kick! 🙂 So, let me introduce you to my new burger concoction…….. 🙂I’m not going to lie to you and tell you this is a quick dinner. It’s super easy to make, but not quick UNLESS you have some leftover rice and mashed sweet potato just hanging out in your fridge?! If you do, it’ll be super quick! If not, it’s just a matter of roasting a potato and cooking up some rice. Easy breezy, right?! Once that is done, this recipe flows and comes together nice and easy!
You can eat these babies guilt free knowing they’re packed full of healthy ingredients that will NOT clog your veins like a big, greasy beef patty. My husband came in from the gym not too thrilled about my Veggie Burgers. The look on his face said a lot. Thankfully, his plate said a lot too when it was completely empty! Half way through his meal he decided these burgers were way better than what he thought they were going to be! I love when I’m able to do that to him! 🙂 Don’t judge a book OR burger by it’s cover, people! Give the Veggie Burger a chance!!! I promise, it will not disappoint.
PS… I see no reason at all why you couldn’t make a bunch of these and freeze for easy dinners in the future. Just an idea! And if you need a super easy BBQ Sauce recipe, I have one right HERE! CHEERS!
Sweet Potato & Black Bean Veggie Burgers
The BEST veggie burger you'll ever eat! I promise, you will not miss the meat!!!
- 1 cup mashed sweet potato
- 3/4 cup organic brown rice, cooked
- 1/2 cup organic black beans, cooked (I used canned)
- 1 tbsp olive oil
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped red bell pepper
- 1 tbsp minced garlic
- 1/4 cup finely chopped green onions
- 1/4 cup almond flour
- 1 tsp smoked/regular paprika
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp pepper
- Burger Toppings: sliced onion, sliced tomato, BBQ sauce, mayo, arugula; optional
- Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. Cut the sweet potato in half, lengthwise. Lay it cut side down on the parchment paper. Drizzle with olive oil. Bake for 30 minutes or until soft.
- While the potato bakes, cook the rice. Measure out the 1/2 cup of black beans into a large mixing bowl. Use a potato masher to mash the beans up a bit. Set aside for a few.
- In a small saute pan on medium-high heat, add the olive oil and let it get hot. Once hot, add the onion and bell pepper. Cook for 3 – 4 minutes or until softened. Then add the garlic and cook for a couple more minutes. Add this to the black beans.
- When the potatoes come out of the oven, reduce the heat to 375 degrees. Scoop the potato out of the skin and add to the black beans. Next, add the rice, almond flour, and seasonings. Mix everything together well. TASTE and adjust your seasonings accordingly.
- Use a 1/2 cup measuring cup lined with plastic wrap to make your burgers. Fill the cup with the black bean mixture and flip it out on a parchment lined sheet pan. Gently press each burger down just a little to form a patty.
- Bake in your preheated oven (375 degrees) for 35 – 40 minutes. The longer you bake these, the drier they become. Twenty minutes in to baking carefully flip the burgers so there is even cooking.
- About 5 minutes before the burgers are done, toast the buns if desired. Add your favorite toppings to your burgers and EAT!!!