It’s that time of year when we all crave burgers. Well, I do anyway. They are everywhere! At family picnics, birthday parties, festivals, concerts, etc. but let’s be honest, not all burgers are created equal.
No bad fillers
It’s a little frustrating to eat a burger when you don’t know what the fillers are. Meat or meatless, let’s face it, there are a gazillion recipes out there for the ultimate best burger. Some add eggs, a lot include cheese, wheat is sometimes used as a binder and flavour enhancer which is no good for the intolerant, allergic or celiac crowd.
This Vegan Black Rice Sweet Potato Mushroom Burger is my new favourite. It was made with all of these concerns in mind. Prepared with healthy ingredients, full of nutrients, that can be enjoyed by most. If you can’t eat an ingredient I’ve suggested please feel to modify it with something you can eat.
Developed with the best plant-based ingredients this vegan burger recipe is completely allergen-friendly. Many people are trying to cut down on their meat consumption and try to include more meatless meals into their family dinner rotation. The Vegan Black Rice Sweet Potato Mushroom Burger recipe is a great one to try and even tweak it to make it your own or you could even roll them into balls.
Challenge your family
I dare you to bring these to your next gathering and try to fool your Uncle Bob! You know the one that shouldn’t be eating red meat in the first place. Make him a burger and watch his reaction!
Toppings often perfect the tastiest of burgers. Adding fresh greens, sliced tomatoes, cucumbers, cultured/fermented pickles or vegetables, kimchi, Avocado Dip (Mayo), onions, etc. does help enhance the overall flavours.
Crisply cooked is amazing
Cook these Vegan Black Rice Sweet Potato Mushroom Burgers a bit crispy on the edges, and they will taste phenomenal! I hope to surprise you with this one.
Did you make this recipe?
If you try this recipe, let me know what you think. Did you make any modifications to meet your dietary needs? How did it turn out?Print
Vegan Black Rice Sweet Potato Mushroom Burger
- Prep Time: 25 mins
- Cook Time: 20 mins
- Total Time: 45 mins
- Yield: 12 1x
- Category: Lunch, Dinner
- Method: Stovetop, BBQ
- Cuisine: Vegan, Plant-Based, Kid-Friendly, Allergen-Friendly
- Diet: Vegan
The most satisfying vegan burger to make at home when you can’t eat many of the plant-based fillers (e.g., legumes, nuts, wheat, corn, etc.) used in many vegan burgers. Could also make the best kid-friendly meatless balls.
- 1 tbsp ground flax
- 2 tbsp warm water
- 1 sweet potato, baked (about 3/4 cup)
- 3 cups cooked black rice*
- 1/4 cup sunflower seed flour** or pre-soaked raw sunflower seeds*** (or more oats)
- 1/4 cup quick oats
- 1/4 cup brown rice flour
- 1 tbsp arrowroot starch
- 2 red pearl onions or 2 green onions, finely chopped
- 1/2 jalapeño pepper, finely chopped
- 1/2 cup fresh mushrooms, finely chopped
- 1 fresh turmeric root, finely grated (about 1 tsp)
- 1 fresh ginger root, finely grated (about 1 tsp)
- 1/4 tsp salt + more for cooking
- 1/4 tsp garlic powder + more for cooking
- 1/8 tsp pepper, freshly ground + more for cooking
- 1 tbsp tamari or Coconut Aminos
- 1/2 cup water or vegetable broth (optional)
- 2 tbsp coconut oil or olive oil per batch****
- In a small bowl, place 1 tbsp of ground flax and let soak in 2 tbsp of warm water while you measure out the remaining ingredients.
- In a large bowl, add the baked potato and mash it with a potato masher.
- Add your pre-cooked black rice, sunflower seed flour (or pre-soaked raw sunflower seeds), oats, rice flour, arrowroot starch, onions, jalapeño peppers, mushrooms, turmeric, ginger and flax mixture to the mashed sweet potato bowl.
- Add the seasoning (salt, pepper, garlic powder), tamari or coconut aminos, and water or broth only if your mixture needs extra moisture.
- Mix all ingredients until well incorporated.
- With clean hands, scoop out a palm size amount and shape into small burger patties. Should make about 12 small patties.
- Place in a glass container in layers separated with parchment paper.
- Refrigerate for 2 hours or overnight (or cook them right away if you don’t want to wait).
- When ready to cook, add coconut oil or olive oil to a well-seasoned pre-heated cast iron skillet.
- Cook each side for 5-8 minutes until crispy and warm throughout.
- Add more seasoning (salt, pepper, garlic powder) if necessary.
- Serve with your favourite gluten-free/vegan bread, a lettuce wrap, or on its own with a side of salad.
Don’t forget to add your favourite toppings such as fresh greens, tomatoes, cucumbers, pickles, kimchi, or even my homemade Avocado Dip (Mayo). A sprinkle of yummy coconut bacon would also be a great topping.
* Black rice might not always be available at your local stores. I’m sure you could try substituting it with organic sprouted brown rice or plain brown rice. I haven’t tested this version so I don’t know if the overall flavours would be different. The appearance of the burger would be lighter in colour.
** Bake raw sunflower seeds (I usually prepare 1-2 small packages at a time) on a parchment-lined cookie sheet in a preheated 375-degree oven for about 10-12 minutes. Once cooled grind them in a small coffee grinder then sift the flour through a fine-mesh sifter to remove the unwanted bits. Return larger bits to the grinder until all your seeds are finely grounded. Probably one of my top favourite, nutritious, plant-based flours.
***Place 1/4 cup raw sunflower seeds in 1/2 cup of water in a glass jar. Let soak overnight on your kitchen counter or in your refrigerator. This process makes your seeds easier to digest and the nutrients more bioavailable to your system.
**** Depending on the size of your pan you might have to cook your patties in a few batches.
Store uncooked patties in the refrigerator for up to 2 days until ready to cook. Once cooked, store in the fridge for up to 5 days. You can also freeze the meatless burgers uncooked until ready to cook. Thaw for a couple of hours before pan-frying the burgers.