Print

Smokey Sweet Potato, Black Bean & Brown Rice Veggie Burgers with Curry Cilantro Mayo {gf+v}


  • Yield: 6 1x
  • Category: Entree, Sandwich, Gluten Free, Vegan

Ingredients

  • 1 15 oz can of black beans, rinsed and drained
  • 1 cup cooked brown rice
  • 3 cups roasted sweet potatoes, see recipe below
  • 2 tablespoons chopped red onion
  • 2 tablespoons chopped cilantro leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon paprika
  • Olive oil, for cooking
  • 6 hamburger buns, gluten free or regular
  • Burger toppings of your choice: lettuce, tomato, cheese, onion, etc…
  • Jalapeno, to taste. I used pickled jalapenos

Roasted Sweet Potatoes:

  • 3 cups diced sweet potatoes
  • 1 teaspoon olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Curry Cilantro Mayo:

  • 1 cup veganaise or mayonnaise
  • 1 and 1/4 teaspoons curry powder
  • 23 tablespoons finely chopped cilantro leaves
  • 2 teaspoons lemon juice
  • 1 pinch of salt

Instructions

  1. Make the mayo: add all of the mayo ingredients to a medium sized bowl and stir until combined. Set aside.
  2. Pre-heat the oven to 375 degrees F. On a large sheet pan, place the diced sweet potatoes, olive oil, and all the spices. Toss until sweet potatoes are coated and place into the pre-heated oven. Roast for about 25 minutes, flipping once, or until sweet potatoes are fork tender. Let cool for a few minutes.
  3. Place all of the veggie burger ingredients into a food processor and process for about 3 – 5 seconds until everything is mixed together but still has some texture to it. Form patties (you should get about 6 of them depending on the size you make) and place them on a parchment paper lined baking sheet. Chill in the refrigerator for about 20 minutes.*
  4. Heat a large pan over medium heat and coat the bottom with a thin layer of olive oil. Place burgers in the hot pan and cook for about 10 minutes, flipping once, until burgers are heated through.
  5. If grilling the burgers, grill over medium heat and rub a little bit of olive oil on the grill to ensure that the burgers don’t stick.
  6. Top veggie burgers with curry cilantro mayo and enjoy on a bun with toppings of your choice!

Notes

*This step is especially important if you are grilling the burgers, you want them to be as firm as possible before you put them on the grill.