Black Bean Burgers
Makes 12

Ingredients:

2 large sweet potatoes
1 or 1 1/2 cups cooked black beans, rinsed and well drained (I used dry beans)
1 or 1 1/2 cups cooked brown rice (soak rice overnight)
1/2 cup pecan meal (or very finely chopped, or any nut meal)
1/2 cup finely diced green onion or red onion
2 tsp ground cumin
1 tsp smoked paprika (optional)
1/4 tsp each salt and pepper or to taste
1/4 tsp chipotle powder (optional)

FOR SERVING

Sliced avocado
Sprouts, lettuce
Sliced onion
Sliced tomato
Roasted green chili pepper

Directions:

Bake sweet potatoes 400 degree until soft and tender. about 30 minutes. or steam sweet potatoes until tender.  Set aside. Reduce oven heat to 375 degrees if you bake the burger.
While potatoes are baking, Rinse well soaked rice and cook.

Add black beans to a mixing bowl and mash half of them for texture. Then add sweet potato and lightly mash, then 1 cup cooked rice, green onion, nut meal and spices. Mix to combine. Taste and adjust seasonings as needed. Add more rice or nut meal of the mixture feels too wet. It should be very moist but moldable.

Lightly grease a baking sheet and lined a 1/4 cup sweet potato mixture to the baking sheet and gently press down to round burger shape. The thinner you press them, the faster they will cook, but no need to go too far, just a gentle press will do.
Or I use a griddle or non stick fry pan instead of the oven.
Bake burgers for a total 30-45 minutes, carefully flipping 20 minutes in the ensure even cooking. The longer you bake them the firmer and drier they will get.

Serve on thin buns or I use sliced sprout wheat bread or atop a salad with sliced avocado, red onion, greens, and ketchup, mustard, mayonnaise, or salsa.

Store leftovers covered in the fridge for up to a few days.
Freeze for longer storage.