Most of my friends aren’t vegetarians, so I always try to find ways to cook meals for them that will show you can feel full and satisfied after a vegetarian meal too (not trying to convince anybody, just making my point).
So when my guy friends come over, I know a good call is a veggie burger.
This recipe is packed with protein, fiber and potassium, it’s tasty and can be switched to infinity. Pull out alllll the condiments and have fun!
Veggie burger patties
What you’ll need:
- 2 sweet potatoes
- 1 can black beans
- 1 cup uncooked whole grain rice
- Spices
How to make it:
- Preheat your oven to 200°C. Slice sweet potatoes in half, drizzle olive oil on the potatoes. Bake for roughly 40 min.
- Meanwhile, cook your whole grain rice. It takes roughly 30 min to cook, so everything should be ready in time!
- In a large bowl, mix rice and black beans. Scoop potato flesh out and add to the mixture. Let it cool down.
- With a fork (or better yet, a masher), mash the ingredients together until the blend and stick together. Add salt, pepper and spices to taste.
- Shape your patties: using an ice cream scoop, form individual balls of mixture. Set them on parchment paper and press delicately with the palm of your hand until they are roughly 1.5 cm thick.
- In a pan with a filet of olive oil set on medium heat, set patties and cook until golden on each side.
- Set in bun, add toppings and voilà!
Tips:
- I live for hot sauce, so don’t forget to add a dab to crank up the heat. My go-to is Dawson’s Hot Sauce, a family-owned company from Ontario, Canada, that produces the most amazing hand-crafted hot sauces. Their smokey chipotle has convinced even the mildest palates!
- Toppings pictured in the visual: homemade guacamole, goat cheese, freshly chopped mushrooms, aioli, Dawson’s Big Smoke, all on homemade whole-wheat burger buns.