Serve these hearty veggie burgers on whole grain buns with your favorite condiments. A great
make-ahead recipe, instructions for freezing and cooking from frozen are included.
1 cup cooked brown rice
1 cup cooked no-salt-added black beans, rinsed and drained
1/4 cup diced tomato
1/4 cup diced roasted red bell peppers
1/4 cup shredded carrot
1 cup cooked and mashed sweet potato
1/4 cup chopped fresh cilantro
1 tablespoon no-salt-added chili powder
1 teaspoon ground cumin
3 green onions, finely chopped
3 tablespoons nutritional yeast
2 cloves garlic, minced
1 teaspoon Tabasco or other hot sauce
Preheat the oven to 400°F. Line a baking sheet with parchment paper. Combine all ingredients
in a large bowl and stir to mix. Form the mixture into 4 patties. Place patties on the baking sheet
and bake, flipping once half way through cooking, until browned and slightly crisp on the outside,
about 30 minutes.
To freeze the burgers, bake and cool them, then wrap in foil or freezer-safe wrap; unwrap the
burgers and reheat them in the microwave, or place them on a parchment-lined pan and bake in
a 300°F oven until hot, about 25 minutes.