- 1 large sweet potato ~1 1/3 cups, cooked and mashed
- 1 1/3 cup cooked rice wild rice or quinoa
- 1 cup black beans cooked or canned, rinsed and drained
- 1 carrot diced
- 1/2 Tablespoon olive oil
- 1 Tablespoon dried onion or 1/4 cup+ diced onion
- 1 Tablespoon cumin
- 1 Tablespoon dried or 1/8 cup fresh parsley
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
Boil or microwave one large sweet potato. Once fork tender, cut in half and set aside until cool enough to handle.
Prepare rice, wild rice or quinoa according to package directions and set aside.
Cook or rinse and drain canned black beans.
Dice carrot (and onion if using fresh) and saute in 1/2 Tablespoon olive oil until soft.
Mash sweet potato and add black beans. If you prefer for the beans to be more integrated and less obvious, mash the beans as well. Otherwise, add beans and rice to the sweet potatoes and stir to mix.
Add carrot, onion and spices to the mixture and stir to integrate.
Form the burgers into approximately 7 patties, wrap with plastic wrap and refrigerate until ready to cook and serve.
AIr fry at 400F for approximately 8 minutes or pan saute or grill just until warmed through.
Serve warm on a gluten free bun with your favorite toppings and condiments.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.