Wholesome Sweet Potato Black Bean Burger

• 1 pound, 5 ounces sweet potatoes see note 1
• 1 (15-ounce) can black beans
• 3/4 cup grated carrot 1 to 2 carrots
• 1/3 cup grated red onion 1 onion
• 1/2 cup dry-roasted cashews
• 1-1/2 teaspoons minced garlic
• 1/4 cup coarsely chopped cilantro optional
• 2 teaspoons paprika
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 2 tablespoons mayo
• 1-1/4 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese see note 2
• 3/4 cup cooked brown rice or cooked wild rice, see note 3
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Olive oil
• Serving suggestions see note 4

• Wash and scrub sweet potatoes thoroughly, then pierce them several times with a fork. Microwave until they are completely fork-tender, typically 5–8 minutes, rotating halfway through cooking to ensure even doneness. Once cooked, cut them in half lengthwise, allow them to cool slightly, then easily peel off the soft skins. Coarsely chop the cooked sweet potatoes to measure 1-1/3 cups and set aside.
• Drain and rinse the canned black beans thoroughly under cold water. Spread them out on paper towels or a clean kitchen towel and pat them completely dry. Grate the peeled carrots and half of a large red onion. Measure out 3/4 cup of grated carrots and 1/3 cup of grated onion (lightly packed), and set these aside.
• In a large food processor, pulse the dry-roasted cashews until they are coarsely chopped. Add the dried black beans, grated red onion, grated carrot, cooked sweet potato, minced garlic, chopped cilantro (if using), paprika, cumin, chili powder, garlic powder, salt, and pepper to the food processor. Pulse about 5 times, then scrape down the sides of the bowl, and pulse another 5 times until the ingredients are well mixed but still retain some texture. Next, add the mayonnaise, panko breadcrumbs, and Parmesan cheese. Pulse 10 times, stirring in between to ensure even distribution. Finally, add the cooked rice. Blend and pulse 3 times, scrape the edges of the bowl, and pulse 3 more times, just until the rice is incorporated. Refer to note 5 for troubleshooting common mixture consistency issues.
• Firmly pack the burger mixture into a 1/2-cup measuring cup, then invert and release each portion onto a parchment paper or foil-lined sheet pan, forming 9 uniform mounds. Distribute any remaining mixture evenly among the mounds. Lightly spritz your hands with cooking spray, then gently shape each mound into a 3/4-inch thick, 4-inch wide patty. Place the sheet pan with the formed patties into the freezer for 20–30 minutes to firm up. This chilling step is crucial for preventing the burgers from falling apart during cooking.
• Heat 2 tablespoons of olive oil in a large skillet or non-stick pan over medium-high heat. Once the oil is shimmering, carefully add 3 patties from the freezer to the hot pan, ensuring not to overcrowd it. Cook the patties until they are golden brown and wonderfully crispy on one side, typically 3–4 minutes. Flip them gently and cook for another 3–4 minutes on the second side until equally golden and crispy. Transfer the cooked patties to a plate and repeat the process with the remaining patties, adding more oil as needed for each batch.
• Prepare your buns by toasting them to a golden crisp (refer to note 6 for best results). To assemble, spread a generous layer of mayonnaise on the bottom half of the toasted bun. Layer with fresh lettuce, a hot veggie patty, creamy avocado slices (or guacamole), juicy tomato, and sharp red onion. Add more mayonnaise to the top bun, then gently place it to complete your delicious Sweet Potato Black Bean Burger. Serve immediately and enjoy!

Note 2: For the best flavor and texture, avoid using pre-grated Parmesan cheese from a can, as it can be too salty and overpower the delicate flavors of the patty. Instead, opt for freshly grated Parmesan with a sandy-like consistency.

Note 3: Any cooked and leftover rice will work perfectly here, offering a great way to use up meal prep. For ultimate convenience, I frequently use this packaged brown and wild rice blend, which requires just 1 minute in the microwave. One container provides the exact amount needed for this recipe!

Note 4: For serving suggestions: you’ll need 9 burger buns (we absolutely adore Brioche buns, which are the best!). Also prepare softened butter for toasting, your favorite mayo, fresh green leaf lettuce, ripe (soft) avocado slices or a scoop of guacamole (these burgers pair beautifully with ripe avocado! If fresh is unavailable, Hass avocado minis are a great alternative), thick-sliced tomato, thinly sliced red onion, and cheese slices (if desired). To melt cheese, simply add a slice onto the patty when you flip it, then cover the pan for a minute to allow it to melt perfectly.

Note 5: Troubleshooting your mixture: If the burger mixture appears to be falling apart, it likely needs more blending; pulse longer in the food processor. If the mixture seems too wet, gradually add a bit more panko breadcrumbs, a tablespoon at a time, until the desired consistency is achieved.

Note 6: Toasting the buns is crucial for preventing them from becoming soggy and adding an extra layer of flavor and texture. Spread softened butter generously on the cut sides of your buns. Place them butter-side down on a medium-heat pan or grill. Toast for 30 seconds to 1 minute, or until they turn a beautiful golden brown. Remove from heat immediately. Be aware that subsequent batches will toast faster as the pan retains heat.

Nutrition Note: Please note that the provided nutrition information is calculated for the burger patty only. The nutritional values for buns and additional toppings will vary significantly based on your personal preferences and choices.

Storage: As the recipe involves freezing the burger patties before cooking, this presents an excellent opportunity to prepare a larger quantity and store some for future convenience! To store, simply wrap each individual frozen patty tightly in plastic wrap, then transfer them into a large freezer-safe bag. They can be cooked directly from frozen, requiring only a couple of extra minutes of cooking time as needed.

Nutrition