- 1 large sweet potato, peeled and cut into 1/2 inch pieces (about 3 cups)
- 1/3 cup brown rice, dry
- 1–15 ounce can of black beans, rinsed and drained (or 1 1/2 cups)
- 1–7 ounce can diced green chilies, drained well (I used mild)
- 3 tablespoons bread crumbs, gluten free if necessary
- 1 tablespoon chopped cilantro
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- Olive oil
- Hamburger buns, I used Udi’s Gluten Free Hamburger Buns
- Optional toppings: guacamole, lettuce, tomato, onion
- Cook the rice according to package directions. Pre-heat the oven to 375 degrees Fahrenheit. Place the diced sweet potatoes on a baking sheet and drizzle with 1 teaspoon olive oil and season with a pinch of salt and pepper. Roast sweet potatoes until starting to brown on the outside and tender on the inside, about 25-30 minutes. Burgers work best if you let rice and sweet potatoes cool for about 30 minutes.
- Add the rice, sweet potato, and black beans to a food processor and blend for about 7 seconds, scrape down the sides and blend another 3 seconds. You want everything to be incorporated, but not pureed.
- Place mixture into a large bowl and then add the bread crumbs, cilantro, garlic, salt, cumin, and paprika. Mix with your hands until everything is evenly incorporated.
- Form the veggie burger mixture into 6 equal size patties and place on an oven tray or plate covered with wax paper. Refrigerate for at least 30 minutes*
- Heat a large pan over medium heat and drizzle with a small amount of olive oil. Cook burgers until heated through and browned on each side, about 5 minutes each side.
*The longer you refrigerate them, the firmer the veggie burgers will be. These are great to make the day before and keep for about 5 days in the refrigerator. They can also be frozen for up to a month.