Grilling season is on it's way and what better treat than a burger?! Try this healthy and delicious spin for your next burger night.
2 sweet potatoes, cooked and smashed
1 ½ cups cooked brown rice, cooked
1 cup low-sodium black beans, drained and rinsed
¼ cup green onions, chopped
½ cup almond meal or panko breadcrumbs
2 tsp. ground cumin
1 tsp. smoked paprika
¼ tsp. chipotle powder
¼ tsp. ground coriander
Salt and pepper to taste
Olive oil to cook the sweet potato patties
Preheat the oven to 400°. Line a baking sweet with parchment paper
and spray with olive oil spray. 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, green onion, nut meal or breadcrumbs, egg 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 plastic wrap. It will help you make the patties.
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.
Bake burgers for a total 30 minutes, carefully flipping 20 minutes in to
ensure even cooking. The longer you bake them the firmer and drier
they will get – up to preference.
Serve on toasted buns (double stack for more bulk) or atop a salad
with sliced avocado, red onion, greens, and ketchup or salsa.
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