These burgers are the perfect mix of sweet and spicy...and don't forget the feta cilantro sauce!
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!