Having a good veggie burger recipe in your back pocket is always great thing! I am very picky about my veggie burgers-my preference is that they be firm and not mushy. I like to be able to throw them on the grill and get a nice char without them falling apart.
This recipe is packed with protein from the black beans and oats, and flavor from the sweet potato and spices. The smoked paprika (one of my favorite spices!) gives a nice smokey and mildly spicy flavor.
Feel free to adjust the spices to your taste!
The other thing I really like about this recipe is that it’s made from relatively few and common ingredients! You can even use day old rice and leftover sweet potato if you like!
Even thought the prep time says it’s 1 hour, most of that is the time spent waiting for the rice to cook and the sweet potato to roast!
Be sure to get some great topping for this to really enjoy it. For me, what really makes this are great pickles and some Follow Your Heat pepper jack cheese slices!
- 1 Tablespoon olive oil
- 1½ cups chopped onion
- 2 cans black beans, drained
- 2 cups cooked sticky rice
- 390g roasted sweet potato flesh (about 1 large sweet potato)
- 8 prunes
- 2½ cups organic GF rolled oats, milled in a food processor
- 2½ teaspoons garlic powder
- ½ teaspoon black pepper
- 3-4 teaspoons salt
- 4 teaspoons smoked paprika
- 3 teaspoons chili powder
- 3 teaspoons ground cumin
- 8 burger buns
- 1 small head lettuce
- 2 tomatoes
- 1 red onion
- 1 package follow your heart sliced cheese
- dijon mustard
- Roast the sweet potato at 350° F until soft in the center, or about 45 minutes to 1 hour.
- Sauce the onions in the olive oil for 5-7 minutes until translucent.
- Drain the black bean in a colander and rinse. Set aside until ready to use.
- Add the rolled oats to a blender or food processor and process until smooth.
- In a large mixing bowl, add the cooked onions, black beans, cooked rice, sweet potato flesh and prunes.
- Mash with a sturdy whisk or a potato masher.
- Add half the mixture to a food processor, and puree until smooth.
- Mix back into the bowl with the rest of the burger mixture and stir by hand.
- Mix in the milled oats little by little until the mixture becomes more dry and stiff.
- Form into 8 4½ oz. patties.
- Pre-heat your oven to 350° F and place the patties on an oiled sheet pan and bake for 30 minutes.
- Flip the patties after 30 minutes and bake for another 10-15 minutes on the other side.
- To serve, you can sear the baked patties on a grill or in a pan.
- Build your burger on a bun with lettuce, tomato, sliced tomato and onion, mustard and sriracha.
- You can use vegan mayo or ketchup if you like!
- I added squash blossoms to my burger here. The possibilities are endless!