Black Bean, Brown Rice And Sweet Potato Burger
This burger is dense, moist and totally delicious. It bakes into a perfect patty that won't fall apart and is filled with incredible flavour. Between the brown rice, hemp and black beans, these burgers provide an ample source of complimentary protein. Enjoy these on a whole grain bun, or over a bed of lettuce. Top with fresh veggies and your fave burger toppings.
Makes 6 large burgers
Roasted Vegetable Blend:
- 1 & 1/2 cup shredded sweet potato
- 1/2 cup shredded carrot
- 1 red onion, shredded
- 2 Tbsp fresh parsley, chopped
- 1 tsp garlic powder
- 1/4 tsp red chilli flakes
- A pinch, each salt and pepper
- 1 Tbsp coconut or olive oil
- Roasted Vegetable blend
- 1/4 cup buckwheat flour (or flour of your choice)
- 1 can organic black beans, drained and rinsed
- 1 cup cooked brown rice
- 1 Tbsp hemp seeds
- 1 Tbsp psyllium fibre
Preheat oven to 400 degrees. Mix together the sweet potato, carrot, onion and parsley. Coat with oil and sprinkle with garlic powder, chilli flakes, salt and pepper. Bake in a 400 degree oven for 30 minutes or until entirely softened and slightly crispy. Reduce oven to 350 degrees.
Allow vegetables to cool. Combine the black beans and brown rice in a food processor or simply mash then together with your hands. Add the roasted vegetables, flour, hemp seeds and psyllium. Allow to sit for 10 minutes so that the psyllium begins to absorb any excess liquid from the vegetables.
Form into 6 large patties and bake in a 350 degree oven for 20 minutes, flipping once.