Smokey Sweet Potato, Black Bean, and Brown Rice Veggie Burgers with Curry Cilantro Mayo
Try this Smokey Sweet Potato, Black Bean, and Brown Rice Veggie Burger recipe with Curry Cilantro Mayo. It's a delicious and healthy vegetarian option.
Try this Smokey Sweet Potato, Black Bean, and Brown Rice Veggie Burger recipe with Curry Cilantro Mayo. It's a delicious and healthy vegetarian option.
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon olive oil
- 1/2 teaspoon paprika
- 1/4 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 2 teaspoons lemon juice
- olive oil for cooking
- 1/2 teaspoon smoked paprika
- 1 pinch of salt
- 1 cup cooked brown rice
- 2 tablespoons chopped red onion
- 1 15 oz can of black beans rinsed and drained
- 3 cups roasted sweet potatoes see recipe below
- 2 tablespoons chopped cilantro leaves
- 6 hamburger buns gluten free or regular
- burger toppings of your choice: lettuce tomato, cheese, onion, etc...
- jalapeno to taste. i used pickled jalapenos
- 3 cups diced sweet potatoes
- 1 cup veganaise or mayonnaise
- 1 and 1/4 teaspoons curry powder
- 2 - 3 tablespoons finely chopped cilantro leaves
- Carbohydrate 8.61820500597083 g
- Cholesterol 0 mg
- Fat 1.12450206238549 g
- Fiber 0.875879329473102 g
- Protein 0.967491639873538 g
- Saturated Fat 0.171142637547739 g
- Serving Size 1 1 Serving (38g)
- Sodium 1.1736752423919 mg
- Sugar 7.74232567649773 g
- Trans Fat 0.0567756647231716 g
- Calories 48 calories
Step-by-step
- Make the mayo: add all of the mayo ingredients to a medium sized bowl and stir until combined. Set aside.
- 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.
- Heat a large pan over medium heat and coat the bottom with a thin layer of olive oil. Place burgers in the hot pan and cook for about 10 minutes, flipping once, until burgers are heated through.
- If grilling the burgers, grill over medium heat and rub a little bit of olive oil on the grill to ensure that the burgers don't stick.
- Top veggie burgers with curry cilantro mayo and enjoy on a bun with toppings of your choice!
A Busy Mom's Delight: Flavor-Packed Veggie Burgers
As a working mom, time is my most precious commodity. Dinner needs to be quick, healthy, and, most importantly, delicious enough to satisfy my picky eaters. That's why I've fallen head over heels for these Smokey Sweet Potato, Black Bean, and Brown Rice Veggie Burgers with Curry Cilantro Mayo. They're a game-changer, offering a vibrant burst of flavor without demanding hours in the kitchen.
The secret? Smart preparation. Roasting the sweet potatoes ahead of time allows me to assemble these burgers in minutes on a busy weeknight. The combination of smoky sweet potatoes, earthy black beans, and nutty brown rice creates a perfectly balanced base. The curry cilantro mayo adds a creamy, tangy kick that elevates the dish from simple to spectacular.
Why I Love This Recipe:
- Speed: Most of the prep work – roasting the sweet potatoes – can be done ahead of time, making weeknight cooking a breeze.
- Health: Packed with vegetables, fiber, and protein, these burgers are a nutritious choice for the whole family.
- Flavor: The smoky sweetness of the sweet potatoes complements the earthy beans and the vibrant curry mayo perfectly. It's a flavor explosion in every bite!
- Versatility: You can customize these burgers to your liking. Add your favorite toppings, experiment with different spices, or serve them on a bed of greens for a lighter meal.
Beyond the Burger:
I've found this recipe to be incredibly versatile. The curry cilantro mayo is a star on its own, delicious as a dip for vegetables or a spread for sandwiches. I often double the mayo recipe to have some extra on hand for other meals throughout the week. The roasted sweet potatoes are also a great addition to salads or as a side dish. It's a recipe that minimizes waste and maximizes flavor.
Making it a Family Affair:
One of my favorite things about this recipe is that it's easy enough for the kids to help with. My daughter loves helping me toss the sweet potatoes with spices and form the patties. It's a fun way to get them involved in the cooking process and teaches them about healthy eating habits. This makes dinner time less of a chore and more of a family bonding experience.
Tips for Success:
- Don't over-process the burgers: You want them to have some texture, so pulse the ingredients in the food processor rather than pureeing them.
- Chill the patties: Chilling the patties before cooking helps them hold their shape better.
- Adjust the spice level: If you prefer a milder flavor, reduce the amount of curry powder or smoked paprika.
- Get creative with toppings: Experiment with different toppings to find your favorites. I love adding pickled jalapenos for an extra kick.
These Smokey Sweet Potato, Black Bean, and Brown Rice Veggie Burgers with Curry Cilantro Mayo are more than just a recipe; they're a testament to the fact that healthy, delicious, and family-friendly meals don't have to be complicated. They're a quick, easy, and incredibly satisfying solution to a busy weeknight dinner dilemma – and that, as a working mom, is priceless.
