As I mentioned in my last WIAW post, I think this is one of the best veggie burger recipes I’ve had to date!
These Sweet Potato, Brown Rice and Crunchy Pecan burgers are pure bliss! They are delicious all on their own, and are packed with enough flavor that they can simply be placed on a bun and consumed if desired!
I added a few toppings to mine the first night we had them. Fresh tomato, onion and a little bbq sauce was perfect. But I think my favorite way to eat them was on a whole wheat english muffin, topped with fresh tomato and avocado. The simple ingredients really let the natural flavors shine!
Sweet Potato, Brown Rice, and Crunchy Pecan Veggie Burgers
Makes 6 patties
Recipe adapted from Healthy Happy Life
1 large sweet potato, baked and mashed
1/2 cup of brown rice, dry
1/3 cup of finely chopped pecans
1 and 1/2 cups of cannellini beans
2 tbsp bbq sauce
1 clove of garlic, minced
2 tsp of dried basil
A dash of red pepper flakes
To make these burgers, start by baking your sweet potato in the oven. I cut mine into four wedges and baked for 40 minutes at 400 degrees.
While the sweet potato is baking, cook the rice according to package directions.
When sweet potato and rice are done, combine in a large bowl (minus the skin of the sweet potato) and mash away using a fork! Once the sweet potato is mashed and mixed with the rice, add in the remainder of ingredients and mash by hand again. You can leave the beans and the rest of the mixture as chunky as you like.
Then, form the sweet potato mixture into 6 patties and place on a non-stick sprayed, tinfoil lined baking sheet. Cook in the oven for 20 minutes at 400 degrees, flipping the burgers halfway in-between. Take out of the oven and top with some avocado and tomato and call it a day! Enjoy!
I love farmer’s markets,