14 oz - sweet potatoes
1 - onion olive oil
1 1/4 cups - cooked brown rice
3 tbsp - breadcrumbs
1/2 tsp - salt
1/2 tsp - black pepper
1/2 tsp - ground cumin
1/2 tsp - garlic powder
1/2 tsp - smoked paprika
2 tbsp - all-purpose flour
1 can - (15 oz) black beans
TO SERVE
1 - beefsteak tomato
1 - little gem lettuce
1 - large red onion
6 - burger buns
6 tsp - ketchup
6 tsp - vegan mayonnaise
12 slices - dill pickle
6 slices - dairy-free cheese
- Preheat oven to 390°F
- Peel the sweet potatoes and cut them into 3/4-inch cubes | Put them on the lined baking sheet and bake for 30 minutes | Take them out of the oven and set aside
- Meanwhile, peel and mince the onion | Pour a little oil into the frying pan | Put the onion in the pan and fry for 10-15 minutes, until very soft | Transfer the onion to a large bowl and wipe out the pan
- Put the baked sweet potato in the food processor | Add the rice, breadcrumbs, salt, pepper, cumin, garlic powder, smoked paprika, and flour | Drain the black beans and add them to the food processor, then whizz everything up to a thick paste | Scrape the paste into the bowl with the onions and mix everything together with a spoon
- Add a little oil to the pan and set it over medium-high heat | Divide the mixture into six and use your hands to mold them into patty shapes | Place the patties in the hot pan and fry for 3 minutes on each side, until golden While the burgers are cooking, slice the tomato into 6 thin slices | Separate the leaves of the lettuce and peel and slice the onion into thin rings | Build your burgers by placing them inside the burger buns, topping with ketchup, vegan mayo, and slices of tomato and pickle, lettuce, red onion, and dairy-free cheese