Sweet Potato and Black Bean Burger
- 1 Large Sweet Potato
- 1/2 C Multi-Grain or brown cooked rice
- 1/8 C Onion diced finely
- 1/8 C Yellow Corn
- 1/4 C Black Beans
- 1/2 Tbl Maple Syrup
- 1 Tbl Parsley
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/4 tsp Garlic Powder
- Panko Bread Crumbs
- Vegetable Oil for frying
- Bake the sweet potato at 350 degrees for about an hour for medium sized or up to 90 minutes for very large potatos.
- Let cool for 5 minutes so that you can handle, scoop the potato from the skin and place in a mixing bowl.
- Add the cooked rice (I am in love with the Minute Rice Multi-Grain blend, it contains quinoa, whole grain brown, red and wild rice. but you can just use brown rice if you prefer)
- Add the diced onion, parsley, salt, pepper, garlic powder and maple syrup.
- Fold in the corn and black beans and stir to combine.
- Taste to adjust seasoning as needed.
- Refrigerate for at least an hour for easier handling.
- This is where it gets a little bit messy (but trust me, it's worth it!) Form into patties and set aside. I found it easiest to scoop directly into the bread crumbs and lightly coat before trying to form them.
- Heat 1 Tbl Oil in a skillet on medium high heat.
- Immediately transfer the patties to the hot oil to begin frying until golden brown on both sides.
- You could also bake these. If you are baking them, use less of the bread crumb mixutre. Transfer to a paper towel lined plate to drain any excess oil.
- To assemble the slider, split your roll in half and begin by spreading a layer of vegan ranch dressing on each half. Follow Your Heart makes one I really love. Building from the bottom up, place a layer of butter lettuce, then thin slices of red onion, the burger and finally, slices of tomato. We skewered ours to hold everything together.