Sweet potato veggie burgers made with roasted sweet potato, cooked brown rice, and oat flour – a simple recipe, perfect for whipping up any night of the week.
Veggie burger preparation is a fine art as far as I’m concerned. Getting a patty that is satisfying, nutritious, and holds together can be a bit of a challenge, but I think I hit all three criteria with this one. Made with sweet potato, brown rice, basil and some warm spices, the patties are big in flavor and are also on the healthier end of the veggie burger spectrum. Plus, they can be made ahead of time and even frozen for your convenience!
To make these a make-ahead burger adventure, roast the sweet potato and cook the brown rice up to 3 days ahead of time. You can also store the veggie patty mixture in the refrigerator if you don’t want to cook up all the burgers at once. On the flipside, you can cook up all of the burger patties and freeze any you don’t eat right away for future meals!
Adaptation options? We’ve got plenty! You can doll the burger mixture up with black beans (hello, protein!), jalapeno, corn or anything else that suits you. You can also play with the spices, try curry powder, Jaimaican Jerk seasoning, or even Cajun seasoning for example.
Serving options? Toss that burger bun out the window if you’re gluten-free (metaphorically, not literally…actually tossing the bun out the window would be wasteful and inappropriate) and enjoy with a lettuce bun, or go with a gluten-free bun. Top the burgers with choice of cheese, tomato, onion, even some barbecue sauce would delicious!
Recipe inspired by Cookie & Kate Sweet Potato & Black Bean Veggie Burgers
- 1 medium sized sweet potato, roasted
- ½ cup brown rice, , uncooked (1-1/2 cups cooked rice)
- 3 tablespoons oat flour*
- ½ cup lightly packed fresh basil, chopped **
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon sea salt, or to taste
- Using a fork, poke several holes into a sweet potato, wrap it in foil, and roast it in the oven until it’s very soft, about 50 to 60 minutes.
- While potato is cooking, prepare the brown rice by following the instructions on your packaging. You will need 1-1/2 cups of cooked brown rice, which is about 1/2 cup dry.
- When the potato is cool enough to handle, chop it into thirds, add it to a blender or food processor and blend until completely smooth (if you don't have a blender, you can also mash the potato by hand using a fork).
- Add the potato puree, cooked rice and the remaining ingredients to a medium sized mixing bowl and mix to combine.
- If possible, refrigerate the mixture prior to cooking as it is easier to form burger patties after refrigeration. The mixture may be sticky depending on the size of your sweet potato and this is perfectly fine.
- Form 3 to 4 veggie burger patties out of the sweet potato mixture. Add enough oil to a cast iron skillet to cover the bottom. Heat the skillet to medium high. Carefully place burger patties on hot skillet and allow them to cook until a nice crisp forms and the sides begin to turn color, about 3 to 4 minutes.
- Very carefully flip the patties onto the other side and cook until the other side has a nice crisp and the patties have firmed up a bit, about another 3 to 4 minutes.
- Serve the patties with your favorite toppings, such as tomato, avocado, onion, spring green mix and your favorite sauce.
*You can make oat flour by grinding up rolled oats in a food processor or blender. You can also skip the oat flour and simply add rolled oats. I would venture to guess ½ to ¾ cup would make sense. **You can substitute basil for cilantro
Nutrition InformationYield 3 Serving Size 1 grams
Amount Per Serving Unsaturated Fat 0g
Other awesome veggie burgers:
Need a vegetable to go with your vegetable? These are the salads I’ve been tossing:
- Shaved Brussels Sprouts Salad
- Roasted Chickpea & Apricot Salad
- Roasted Sweet Potato Pesto Salad
- Mediterranean Quinoa Salad