10 Servings 45 min Cook
1 Cup Brown Rice
2 Cup Sweet Potato
1 Tbsp Olive Oil
1 Cup Oatmeal
1 Can Canned Black Beans
1/3 Small raw Red Onion
2 Cup Fresh Cilantro
1 Clove Garlic
1 Tsp, ground Cumin
1 Tsp Paprika
1/2 Tsp Chili Powder
2 Tsp Sea Salt
1/4 Tsp Pepper
2 Tsp Olive Oil
Preheat oven to 425 degrees F.
Cook the rice according to the package directions.
While the rice is cooking, peel potatoes and chop into small pieces.
Toss them lightly in extra virgin olive oil before spreading onto a baking sheet and placing in the oven for 20 minutes, flipping halfway through.
When they’re done, use a fork to coarsely mash them up (you want them to be chunky; not like a purée).
Grind the oats into a flour using your food processor.
Next add the beans, rice, and onion into the food processor and pulse a few times.
You want them to retain some structure and “chunk”.
Add garlic and cilantro.
In a large bowl, mix together the food processor contents, the sweet potato and all the remaining spices.
If the potatoes were still hot when you mixed everything together, you may want to stick the mixture in the refrigerator for 20 minutes.
Grabbing a small handful of the mixture, roll it into a ball in your hands and then gently press it into a patty shape.
To serve, heat a splash of olive oil on medium-high heat on the stove top and cook the veggie burger for 3-4 minutes, flipping midway.
To store, wrap in a piece of parchment paper (so they don’t stick to each other), place into a plastic zip-top bag or food storage container, and freeze.
