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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
Makes 8 burgers
- 1 cup wild rice
- 1 cup brown rice
- 3 tablespoons coconut oil, divided
- 2 large sweet potatoes, peeled and cut into large chunks
- 2 cups panko
- 2 tablespoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 8 burger buns
- toppings of choice: lettuce, tomato, onion, avocado, arugula, etc!
- 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).
- 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).
- 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.
- 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.
- Place your sweet potato rice patty on a bun, add desired toppings and top bun then EAT.
- This recipe was entered in the contest for Your Best Recipe with a Smarty Pants Trick or Technique