Author Notes
The simplest most flavorful veggie burgers you'll ever make! Who needs egg as a binding agent? We've got creamy sweet potato and sticky rice. —appetitesanonymous
Ingredients
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1 cup
wild rice
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1 cup
brown rice
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3 tablespoons
coconut oil, divided
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2
large sweet potatoes, peeled and cut into large chunks
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2 cups
panko
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2 tablespoons
ground cumin
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1 teaspoon
sea salt
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1 teaspoon
black pepper
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1 teaspoon
garlic powder
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1 teaspoon
cayenne pepper
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8
burger buns
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toppings of choice: lettuce, tomato, onion, avocado, arugula, etc!
Directions
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In a medium sauce pan, bring 4 cups of water, 1 tablespoon coconut oil, and a pinch of salt to a boil. Once boiling, stir in wild and brown rice. Bring mixture back to a boil, cover, reduce heat to low then cook for about 35 minutes (or until the rice has absorbed all the liquid).
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Bring another large pot of water to boil. Once boiling, add sweet potato chunks and cook for about 10 minutes (or until the sweet potato is easily pierceable with a butter knife).
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Add cooked sweet potato chunks to a large bowl then mash using two forks. Using a wooden spoon, mix in cooked rice, panko, and all seasonings (cumin, salt, pepper, garlic, and cayenne) and stir until mixture is well combined.
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Form mixture into 8 equally sized patties. Heat a large nonstick skillet over medium, then add 1 tablespoon coconut oil. Once oil is melted and hot, add 4 patties to the skillet and cook 6-8 minutes on each side. Repeat with remaining 4 patties and tablespoon of coconut oil.
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Place your sweet potato rice patty on a bun, add desired toppings and top bun then EAT.
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