sriracha veggie burgers | jojo's sriracha
sriracha veggie burgers for the win y'all. these ingredients come together beautifully to create the perfect balance and texture in a veggie burger.
hack: make the brown rice and sweet potatoes ahead of time, and these only take a few minutes to assemble.
ingredients:
makes 6 servings
burgers
- 1 15 oz can of black beans, rinsed and drained or homemade
- 1 cup cooked brown rice
- 3 cups roasted sweet potatoes, see recipe below
- 1 cup corn kernels
- ½ raw pumpkin seeds (optional)
- 2 tablespoons chopped red onion
- 2 tablespoons chopped cilantro leaves
- 1 tablespoon Jojo’s OG
- ½ teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon paprika
- Olive oil, for cooking
- 6 hamburger buns, gluten free or regular
- Burger toppings of your choice: lettuce, tomato, cheese, onion, etc...
- Jalapeno, to taste. I used pickled jalapenos
roasted sweet potatoes:
- 3 cups diced sweet potatoes
- 1 teaspoon olive oil
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
directions:
- Pre-heat the oven to 375 degrees F. On a large sheet pan, place the diced sweet potatoes, olive oil, and all the spices. Toss until sweet potatoes are coated and place into the pre-heated oven. Roast for about 25 minutes, flipping once, or until sweet potatoes are fork tender. Let cool for a few minutes.
- Place all of the veggie burger ingredients into a food processor and process for about 3 - 5 seconds until everything is mixed together but still has some texture to it. Form patties (you should get about 6 of them depending on the size you make) and place them on a parchment paper lined baking sheet. Chill in the refrigerator for about 20 minutes.*