- Prep-time: / Ready In:
- Makes 7 to 8 palm-size burgers
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An expanded version of the basic plant burger recipe, this burger has been specifically hailed as a huge hit with families transitioning to plant-based eating.
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Ingredients
- 1 (15-ounce) can black beans, drained and rinsed (about 1½ cups)
- 1 large baked sweet potato
- 1¼ cups cooked short-grain brown rice
- 4 ounces firm tofu (or tempeh)
- ¼ cup ketchup
- 1 teaspoon garlic powder
- 1 teaspoon low-sodium tamari
- 1 teaspoon vinegar (any kind)
- ¼ cup nutritional yeast
- 1 teaspoon smoked paprika
- Splash of unsweetened, unflavored plant milk
Instructions
- Lightly pulse the beans in a food processor, leaving some chunks for texture, or partially mash them with a potato masher. Place the beans into a large bowl, along with the rice, sweet potato, and tofu.
- Add the ketchup, garlic powder, tamari, vinegar, nutritional yeast, and paprika to the bowl, and knead to make the mixture workable for forming burgers. Add unsweetened, unflavored plant milk, 1 splash at a time, if the burgers don’t hold together well. Chill for an hour or more, if time allows.
- Form the mixture into palm-size patties about ⅜-inch thick.
- Roll the edges against a flat surface to make a round shape with flat sides.
- Cook the burgers in a nonstick pan over medium heat for 5 minutes, then turn and cook the other side for 4 to 5 minutes more. You can also bake the burgers on a baking sheet at 350°F for about 20 minutes.
- Serve on buns or alone with your favorite condiments.
Note:
Rice: Short-grain brown rice has a stickiness that holds the burgers together; substituting long-grain rice or another grain may result in a burger that falls apart more easily. For a more savory flavor, cook the rice in vegetable broth instead of water.
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