Ingredients
Vegetables & Beans
- 1 pound 5 ounces sweet potatoes (about 1-1/3 cups chopped)
- 1 (15-ounce) can black beans, drained and rinsed
- 3/4 cup grated carrot (1 to 2 carrots)
- 1/3 cup grated red onion (1 onion)
- 1-1/2 teaspoons minced garlic
- 1/4 cup coarsely chopped cilantro (optional)
Spices & Seasonings
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Binders & Extras
- 1/2 cup dry-roasted cashews
- 2 tablespoons mayonnaise
- 1-1/4 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 3/4 cup cooked brown rice (or cooked wild rice)
For Cooking & Serving
- Olive oil for frying
- Buns and desired toppings (lettuce, avocado, tomato, onion, extra mayo) for serving
Instructions
- Prepare Sweet Potatoes: Wash and scrub sweet potatoes, then pierce with a fork. Microwave until fork-tender, about 5–8 minutes, rotating halfway through. Cut in half lengthwise, let cool slightly, peel, and coarsely chop to measure about 1-1/3 cups. Set aside.
- Prepare Beans and Veggies: Drain and rinse black beans, set aside to dry. Peel and grate carrots and half of a large red onion, measuring 3/4 cup grated carrots and 1/3 cup grated onion. Set aside.
- Pulse with Food Processor: Pulse dry-roasted cashews in a large food processor until coarsely chopped. Add black beans, grated onion, grated carrot, sweet potato, minced garlic, cilantro (if using), paprika, cumin, chili powder, garlic powder, salt, and pepper. Pulse 5 times, scrape the sides, then pulse 5 more times until mixture is well combined but not pureed. Add mayonnaise, panko breadcrumbs, and Parmesan cheese and pulse 10 times, stirring in between. Add the cooked rice and pulse 3 times, scrape edges, then pulse 3 more times just to incorporate the rice fully without overprocessing.
- Form Patties: Using a 1/2-cup measuring cup, scoop mixture onto a parchment or foil-lined sheet pan to make 9 mounds. Distribute any leftover mixture evenly among mounds. Lightly spray your hands with cooking spray and shape each mound into a patty approximately 3/4-inch thick and 4 inches wide. Freeze the patties for 20–30 minutes to firm up.
- Cook Patties: Heat 2 tablespoons olive oil in a skillet over medium-high heat. Remove 3 patties from the freezer and cook, without crowding the pan, until golden brown and crispy, about 3–4 minutes per side. Transfer cooked patties to a plate lined with paper towels and repeat with remaining patties.
- Assemble Burgers: Toast buns if desired. Spread mayonnaise on the bottom bun, layer with lettuce, a veggie patty, sliced avocado, tomato, and onion. Spread mayonnaise on the top bun, assemble the burger, and enjoy immediately.
Notes
- Note 1: Weight of sweet potatoes before peeling and cooking, roughly translates to 1-1/3 cups mashed inside.
- Note 2: Parmesan adds flavor and binds the patty but can be omitted for a vegetarian or dairy-free version.
- Note 3: Cooked brown or wild rice acts as a binder and adds texture, can use any cooked rice.
- Note 4: Serve burgers with your favorite buns and toppings like lettuce, tomato, avocado, and extra mayo.
- Note 5: If mixture is too wet, add more panko breadcrumbs; if too dry, add a bit more mayo or a splash of water.
- Note 6: Toasting buns enhances texture and flavor but is optional.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
