Sweet Potato Black Bean Burgers

I'm usually a little suspect when it comes to veggie burgers. There's usually a lot of of processed soy and they're not always tasty. The first time I made them I followed the recipe exactly and they were so good! I was a little nervous because the "meat" was very wet when I formed the patties. They started to dry out and after they were flipped, it was just fine. They had good flavor and help up.

The second time I made them, it was a game-day decision. I didn't have any rice made and tried to substitute bread crumbs instead (just like a meatball, right?) nor did I have green onions. This time the patties turned out a little too bread-y and not as much flavor. Don't take a shortcut there.

You can also take a cooked patty, break it up, and use it as ground "beef" in a tacos, sloppy joes, or with noodles.

Sweet Potato Black Bean Burger

From Minimalist Baker

1 c mashed sweet potato (~1 large sweet potatoes)
1/2 c cooked salted black beans, rinsed and well drained
1/2 c cooked brown rice
1/4 cup walnut or pecan meal (or very finely chopped)
1/4 cup finely diced green onion
1 1/2 tsp ground cumin
1 tsp smoked paprika
salt and pepper (to taste)

1. Preheat oven to 400 degrees and cut sweet potatoes in half. Rub with olive oil and place face down on a foil-lined baking sheet. Bake sweet potatoes until soft and tender to the touch - about 30 minutes - set aside. Reduce oven heat to 375 degrees.

2. Cook the rice while the potatoes are baking.

3. Add black beans to a mixing bowl and mash half of them for texture. Then add sweet potato and lightly mash, then rice, green onion, nut meal and spices. Mix to combine. Season to taste. Add more rice or nut meal if the mixture feels too wet. It should be very moist but moldable.

4. Lightly grease a baking sheet and form 4-6 patties.

5. Bake burgers for a total 30-45 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.

6. Store leftovers covered in the fridge for up to a few days. Freeze for longer term storage.