2 cups mashed sweet potato (= 2 large sweet potatoes; I prefer white Japanese yams)
1 cup cooked low-sodium black beans, rinsed and well-drained
1 - 1 1/2 cups cooked brown rice or quinoa
1/2 cup finely diced green onion
2 1/2 teaspoons ground cumin
1 teaspoon smoked paprika
1/4 tsp each pink Himalayan sea salt and pepper
1/4 tsp chipotle powder
(Optional) 1/2 cup walnut or pecan meal if needed to thicken
Directions 1 Preheat oven to 400 degrees. Bake sweet potatoes until soft and tender. Set aside and then peel when cool enough to handle. Reduce oven heat to 375.
2 While potatoes are baking, cook rice or quinoa.
3 Add black beans to a mixing bowl and mash coarsely with a fork. Then add sweet potatoes and mash together. Add rice, green onion, spices. Mix to combine. Taste and adjust seasonings; be creative and add other flavorings you like. It should be moist but moldable and only add meal if necessary. Optional idea: Add chopped mushrooms!
4 Lightly grease a baking sheet and line a half-cup measuring cup with plastic wrap. Fill the measuring cup with mixture. Scrape down and pack, then lift out and transfer to baking sheet. Gently press down to mash into burger shape. Not too much. Thinner burgers will cook faster.
5 Bake burgers for 30-45 minutes, carefully flipping over half way through. Bake to preference- longer makes them firmer and drier.
6 Serve with grilled onions, avocado, mustard or ketchup (See my ketchup recipe!)