Roasted Sweet Potato Burgers

Hello everyone,

We eat a lot of veggie burgers in our home.  We have tried the commercial varieties and there just haven’t been many of those that we liked.  One actually, and it’s super thin and expensive.  So after some research, I came up with a number of different “burgers” that my family enjoys.  This is one of my favourites, because of the sweetness added by the sweet potato and the spicy goodness.

I generally use leftover rice, but for the video, since I was making patties in bulk to store (our kitchen is under badly needed renovation, so quick meals are important right now), I cooked the rice separately and allowed it to cool

You can used canned black beans but I made my own by soaking 1/2 cup of dried black beans overnight, rinsing and then cooking them on high pressure for 45 minutes in the pressure cooker.  I cook several batches at a time because black beans will freeze beautifully.

Roasted Sweet Potato Burgers

Makes 6 – 8 burger patties

2 cups mashed, roasted sweet potato
1 cup cooked black beans
1 – 1 1/2 cups cooked long-grain rice
1/2 cup bread crumbs
1 flax egg (see notes below)
1/2 cup finely diced green onion
2 1/2 tsp ground cumin
1 tsp paprika
Salt and pepper (to taste)
1 tbls hot sauce

Preheat oven to 400 degrees and cut sweet potatoes in half. Rub the skins lightly 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 F.

While potatoes are baking, cook rice.  Prepare your flax egg by adding 1 tbls of ground flax seed to 3 tbsp of warm water.  Let sit about 5 minutes until it has gelled.

Mash the black beans roughly (leave some “half-mashed” for texture).  Add sweet potato and lightly mash, then 1 cup rice, green onion, bread crumbs, flax egg and spices. Mix to combine. Taste and adjust seasonings as needed. Add more bread crumbs if the mixture is too wet. It should be moist but still stick together to form patties.

Lightly grease a baking sheet and mold your burger patties.

Bake burgers for a total 35-45 minutes, carefully flipping halfway through to ensure even cooking. The longer you bake them the firmer and drier they will get become.

Tips:

You can use other egg replacers for a binder including a little cornstarch, and commercial egg replacers, just be sure that whatever you use, it is intended for binding.  Eggs perform different roles in different recipes including binding, adding shine and adding moisture.

I have used grated carrot in this recipe as well, to add even more texture and that is just as delicious!

For convenience I baked all of these burgers before I froze them but you can freeze the uncooked patties as well.

Enjoy!
Peace and love,
Himmat

 

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