Wow that title is a mouthful! And so are these burgers, so I highly recommend making them STAT. Of course I do, I made them up 🙂 But seriously, if you like a little sweet and a little spicy, give them a try. (Even if you don’t like veggie burgers, make this sauce and slather it on things. Just trust me. You can even use it as a dip for pita, tortilla chips, etc. I will probably do a whole post on this amazing green sauce, but for now I am just including the recipe below!)
Fall is flying by so far, but here in Ohio it still feels kind of summery most days. I’ve even been wearing shorts lately, which is all fine and good but also somewhat unfortunate when you no longer have a bit of summer tan and the paleness of fall has set in. I am definitely thankful we live in a place that has fall though (I could skip winter) because my shorts, specifically a certain denim pair, have overstayed their welcome in my daily routine.
But the cold weather IS coming, and so you should roast some things, like sweet potatoes, and then you should mash them up and make them into these burgers! The prep time looks long, but it’s hands-off while the sweet potatoes roast. I usually make a big batch of brown rice (with this: Aroma Digital Rice Cooker and Food Steamer, 4-Cup Uncooked, 8-Cup Cooked) and keep it in the fridge, but you can buy pre-cooked at pretty much any grocery store, which will save you time and a pot to clean.
So I make the veggie burger “batter” (if you will) in one pan, a large stir fry one, but you could use any large skillet you have. To start, you just sauté the onion in a little olive oil for a few minutes, add the minced garlic and stir. Then add in your drained/rinsed black beans, remove from the heat, and smash them up with the back of a large spoon (I like these wooden ones: OXO Good Grips Wooden Spoon Set, 3-Piece) until they look like this:
Your sweet potatoes will be perfectly roasted and soft enough to scoop out and add them in at this point. After you mix in the roasted sweet potato, it should look like this:
Then all that’s left to do is mix in the rest of the ingredients (cooked brown rice, seasonings, sriracha, egg, whole wheat breadcrumbs) and you’re done! If you want to get all crazy, you can even stir in some feta cheese at this point too.
For cooking them, there are two options: in the skillet with a little oil, or baked in the oven. The skillet is fastest and my preferred method, but if you want to avoid any added oils, baking is a good alternative. See details in the recipe below. Also – I make a batch (8 burgers), cook 5 for dinner, and then I keep the leftover batter in the fridge to make for lunches during the week. My kids love these but they are used to my crazy veggie burger concoctions….so I can’t vouch for how yours may feel about them, but the sweetness of the potatoes make them pretty kid friendly!
Although I love my veggie burger recipes eaten just plain, the right toppings can really take a burger to the next level. Even if you skip the bun or use a lettuce wrap or tortilla instead, add in the toppings! For this one, if you like feta and cilantro, the sauce is a must!! It’s a huge added flavor burst and just the perfect amount of spicy and creamy. I also top these with tomato, lettuce, red onion, and avocado. If you hate feta and/or cilantro (gasp), then I also think these would be good with hummus, melted pepper jack or goat cheese, pico de gallo, the spicy chipotle sauce I discuss here, or even tzatziki sauce.
I love to hear from you, so send me an email with feedback if you make them! Or tag me on Instagram @feed_me_greens!
Disclosure: This post contains affiliate links, so I do get a small commission if you purchase using these links!
These burgers are the perfect mix of sweet and spicy...and don't forget the feta cilantro sauce!
- 2 tbsp extra virgin olive oil
- 1/4 medium onion, diced
- 1.5 cloves garlic, minced
- 2 cans black beans, drained and rinsed
- 2 medium sweet potatoes
- 2 cups cooked brown rice
- 2 tbsp sriracha (more or less to taste)
- 1 tsp salt
- 1 tsp onion powder
- 1 egg, beaten
- 1/3 cup whole wheat bread crumbs (I use Whole Foods 365 brand)
Preheat the oven to 425. Poke holes in the sweet potatoes and roast for about 40 minutes until softened. (Note: this may take longer than 40 minutes depending on the size of your potatoes. Bake until they are soft when you poke them with a fork).
Meanwhile, cook the brown rice according to package instructions (or use pre-cooked rice, available at most groceries).
When the potatoes are done, remove from the oven and slice in half to let the insides cool a bit.
Heat the olive oil in a large skillet or wok pan over medium. Add the onion and sauté for about 5 minutes until softened. Add the garlic and cook, stirring, for 1 minute. Remove from heat.
Add in the drained black beans and smash well with the back of a fork or large spoon. Scoop the baked sweet potatoes out from the skin and add to the pan. Stir to combine.
Add in the cooked brown rice, sriracha, onion powder and salt. Taste it at this point to see if you want more sriracha! Mix in the beaten egg and then stir in the breadcrumbs.
When you're ready to cook them, form into patties. You can either cook them on the stove or in the oven. Stove: heat a small amount of oil in a skillet over medium. Cook for 4 minutes per side, re-shaping with your spatula after flipping if needed. For the oven: place on a baking sheet sprayed with cooking spray. Bake at 425 for 20 - 25 minutes. With my oven, they are ready to flip after 23 minutes. Using a spatula, carefully flip the burgers (re-shaping slightly with the spatula if needed) and continue to cook for another 5 - 8 minutes. If you are using cheese, I add it in the last minute of cooking to allow it to melt on the burgers.
Add the toppings and enjoy!
Creamy with a spicy kick, this sauce is the flavor burst you need on your burger! This makes about 1 1/2 cups.
- 1 bunch cilantro (I rinse and then chop off the leafy top, leaving the longer stems out)
- 1/4-1/2 jalapeno, diced (1/2 jalapeno makes it pretty spicy!)
- 1/2 cup plain Greek yogurt
- 1/2 cup crumbled feta cheese
- 2 tbsp milk (I used whole)
- 1 tbsp cream cheese (optional)
- salt to taste
Add all ingredients to a high speed blender or food processor and blend until smooth!