Who doesn’t love a delicious hearty burger with all the toppings on it? I’m getting hungry just writing about this. I made these burgers one day because I had leftover brown rice and wanted to use it up. The part I really like about them is that they really stick together and don’t break apart like other veggie burgers. They are filled with wholesome plant food like sweet potatoes, kale, flax meal and herbs like parsley or cilantro. A great food to feed your kids because they are stuffed and masked with so many veggies. You can also melt vegan cheese on them. I like Follow Your Heart brand that is made with coconut oil. I also cook the rest of the sweet potato and throw them on top of the burger too. There are endless combinations. Have fun and let me know what you think in the comments below!
- 1 Tbs. flaxmeal
- 3 Tbs. water
- 1 garlic clove
- 1/2 small onion
- 1 can black beans
- 1 1/2 cups cooked brown rice
- 1/3 cup shredded sweet potato
- 1/3 cup shredded kale
- 2 Tbs. chopped cilantro or parsley
- 1 tsp. sea salt
- 1 Tbs. olive oil
- 1 Tbs. Tamari
- 1/4 cup oat flour
- 1/4 cup bread crumbs
- Heat oven to 350.
- Line baking sheet with parchment paper.
- In a small bowl mix the flax meal with water and let sit until it thickens up a bit. In a small food processor chop the garlic. Then add the onion and chop again. Next add the black beans and chop until most of them are blended but you can leave some chunky for more texture. Add shredded kale and a handful of cilantro or parsley. Process again and then pour this mixture into a big bowl. Grate your sweet potato and add this to the mixture. Add the salt, tamari, olive oil, oat flour and bread crumbs. Add your flax "egg" and stir it in. Lastly add your brown rice and mix it in well.
- Next wet your hands and take 1/3-1/2 measuring cup (depending on how big you want your patties) and scoop out the black bean mixture. Form this into a patty and flatten on your parchment paper. This should look like a burger patty. Do this until the mixture is gone.
- Bake in the oven for 15 minutes. Take out and flip burgers. Bake for another 15 minutes. Take them out of the oven and let cool for 5-10 minutes.
- Since there is sweet potato in the burger I tend to chop the rest of the sweet potato I used and bake it at the same time I bake the burgers. You can add this on top of your burger or eat on the side.
- These will also store well in the fridge for 3-4 days. To reheat you can simply put a small amount of coconut oil in a pan and cook on the stovetop for 3 minutes or so on each side.
- Top with avocado, tomato, veganaise, ketchup, onion, mustard or whatever your heart desires. They are also good on their own.
- Have fun!!