sriracha veggie burgers


Recipe hack: make the brown rice and sweet potatoes ahead of time, and these only take a few minutes to assemble.

ingredients:

makes 6 servings

burgers

  • 1 15 oz can of black beans, rinsed and drained or homemade
  • 1 cup cooked brown rice
  • 3 cups roasted sweet potatoes, see recipe below
  • 1 cup corn kernels
  • ½ raw pumpkin seeds (optional)
  • 2 tablespoons chopped red onion
  • 2 tablespoons chopped cilantro leaves
  • 1 tablespoon Jojo’s OG
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon paprika
  • Olive oil, for cooking
  • 6 hamburger buns, gluten free or regular
  • Burger toppings of your choice: lettuce, tomato, cheese, onion, etc...
  • Jalapeno, to taste. I used pickled jalapenos

roasted sweet potatoes:

  • 3 cups diced sweet potatoes
  • 1 teaspoon olive oil
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper

directions:

  1. Pre-heat the oven to 375 degrees F. On a large sheet pan, place the diced sweet potatoes, olive oil, and all the spices. Toss until sweet potatoes are coated and place into the pre-heated oven. Roast for about 25 minutes, flipping once, or until sweet potatoes are fork tender. Let cool for a few minutes.
  2. Place all of the veggie burger ingredients into a food processor and process for about 3 - 5 seconds until everything is mixed together but still has some texture to it. Form patties (you should get about 6 of them depending on the size you make) and place them on a parchment paper lined baking sheet. Chill in the refrigerator for about 20 minutes.*