Black Bean Sweet Potato Brown Rice Burgers

1 cup cooked brown rice ( I like to keep brown rice ready in the fridge.  (If you need to cook, place ½ cup rice in 1 cup water and prepare according to package direction)

Curry Cilantro Mayo:

1 cup vegan mayo (or veganaise)
1 1/4 tsp madras curry powder
2-3 Tbsp finely chopped cilantro
2 tsp lemon juice
pinch of salt

Mix ingredients together and set aside

Roasted Sweet Potatoes:

3 cups peeled and diced sweet potatoes
½ tsp cumin
½ tsp paprika
½ tsp garlic powder
½ tsp salt
¼ tsp pepper

Preheat oven to 375.  Place potatoes in large bowl and toss with spices.  Transfer to parchment paper lined baking sheet.  Roast for about 25 minutes (until fork tender) flipping halfway through roasting time.  Set aside to cool.

Making the ‘Burgers’:

1-15 oz can black beans, rinsed and drained
1 cup cooked brown rice
3 cups prepared sweet potatoes
2 Tbsp chopped red onion
2 Tbsp chopped cilantro
1 flax egg (1 Tbsp ground flax plus 2 Tbsp water set aside for 5 minutes)
½ tsp salt
½ tsp cumin
½ tsp garlic powder
½ tsp paprika
¼ tsp smoked paprika

Place all veggie ingredients into a food processor ( I found myself making these at the condo on Fripp…ugh no food processor…necessity IS the mother of invention!  I put the beans and sweet potatoes in a large bowl and used a potato masher! And then stirred in the remaining burger ingredients) for about 3-5 seconds until everything is mixed together but still has some texture. 
Form patties, 6-8 depending on size you prefer.  Place on parchment lined baking sheet.  Bake at 425, 30 minutes, turning once.  If grilling burgers refrigerate for 20-30 minutes prior to grilling so burgers will be firm and less likely to fall apart on the grill. 

Adapted from



susan wesley