READY IN: 40minsYIELD: 6 patties


  • 1smallsweet potato, baked whole and cooled
  • 1 (15 ounce) can black beans, drained and rinsedor 1 1/2cups cooked black beans
  • 12 cupbreadcrumbs
  • 12 cupbrown rice
  • 14 cup finely chopped onion
  • 2garlic cloves, minced
  • 1tablespoonvegan worcestershire sauce
  • 1tablespoonlow sodium soy sauce
  • 2tablespoonsbarbecue sauce (plus a little extra for glazing)
  • 1teaspoonsalt
  • 14 teaspoonblack pepper
  • 1teaspoonsmoked paprika (optional)
  • 12 teaspoondried chipotle powder (optional)

  • Scoop the sweet potato flesh out of the skin into a large bowl.Discard the skin.Add black beans to bowl and use a potato masher to mash everything together.Some whole beans are ok.
  • Add remaining ingredients and stir until everything is well combined.Chill mixturein the refrigerator for 2 hours.Don’t skip this!It will help the patties stay together better.
  • Preheat oven to 400 degrees.
  • Form mixture into 6 patties and place on a large parchment lined baking sheet.Brush tops with olive oil.Bake for 25 minutes.
  • Remove from oven.Brush tops with BBQ sauce.Flip over and brush other side with BBQ sauce.Return to oven and bake for 15 minutes.Remove from oven and let stand 5-10 minutes without touching them.This will help them to set.
  • Enjoy on a bun with toppings.
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