Summer means burger time. Try going for a healthier version with this recipe.
- 2 large sweet potatoes (about 1.5 lbs.)
- 1 cup old-fashioned oats
- ¾ cup brown rice, cooked (or enough uncooked rice to make ¾ cup when cooked)
- 1 15 oz. can black beans (rinsed and drained)
- ¼ cup diced red onion
- 2 cloves garlic, minced
- 1 tbsp. cumin powder
- 1 tbsp. chili powder
- 1 tsp. paprika
- ¼ tsp. cayenne pepper
- ¼ cup cilantro, minced
- salt/pepper to taste
- 1 tbsp. olive oil or coconut oil
Try with multigrain or gluten-free buns. Better yet, try going without a bun.
Suggested toppings: lettuce, tomato, avocado
- Preheat the oven to 400 degrees F.
- Peel and dice the sweet potatoes, toss with 1 tbsp. olive oil and pinch salt/pepper
- Add sweet potatoes to a baking pan and roast for 30-40 minutes until soft
- While the potatoes are cooking, cook the rice (if it’s not already cooked.)
- In a food processor, add the oats, cumin, chili powder, paprika, cayenne and pulse 10 times.
- Place the spice and oat mixture into a large bowl.
- Add the sweet potato, brown rice, black beans, red onion and garlic to the bowl of the food processor and grind until combined and slightly chunky. You don’t want it to be completely pureed but it should be able to stick together fairly easily.
- Add the sweet potato mixture to the oat mixture along with the minced cilantro and stir together until combined.
- Place the mixture into the fridge for at least 20 minutes to cool and form an easier patty.
To cook the burgers:
- Preheat a frying pan to medium heat.
- Scoop out ½ cup of the mixture and form into a patty.
- Place patty into the pre-heated pan and cook for 4-5 minutes per side until crispy and lightly-browned.
- Place on toasted bun and top with lettuce, tomato and avocado!
Enjoy!Click here to schedule your free call with Gina.