"My purple rice burgers with garlic aioli made in partnership with @think_rice & @thefeedfeed (#ad) are super simple to make, taste amazing, and are even freezer friendly! If you're looking for the BEST and EASIEST veggie burger recipe, look no further.
I’ve been trying to incorporate more meatless meals into mine and my fiance’s weekly dinners. It can be a challenge creating a filling and meatless recipe that we both enjoy. We are both big burger fans, so I wanted to come up with a new meatless recipe that would be exciting, but also packed with nutritious ingredients.
These veggie burgers are made with smoky spices, a hint of brown sugar, sweet potatoes, black beans, garlic, onions, and U.S.-grown purple rice. Yep, you read that right! Purple rice.
Purple and Black rice are typically grown in Arkansas, California, and Louisiana. Purple rice contains the antioxidant anthocyanin, which is the same antioxidant that is found in berries, grapes, red wine, and cabbage.
Cooked purple rice grains are slightly chewy with a subtle sweet spiciness- making it the perfect addition to my black bean veggie burgers.
Head on up to my story to see how to make this tasty dish and head on over to the blog to grab the recipe.
#sponsored #ThinkRice #Feedfeed ""
Purple Rice Burgers with Garlic Aioli
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- Recipe Card
Prep time: 50mins
Cook time: 30mins
Serves or Makes: 8 Burgers
Recipe Card
ingredients
Burgers
- 2 medium sweet potatoes
- 1 cup U.S.-grown purple rice, cooked
- 1 15-ounce can low-sodium black beans, rinsed and drained
- 1/2 small red onion, diced
- 1 tablespoon garlic, minced
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 1 cup quick-cooking oats
- 1-2 tablespoons extra-virgin olive oil
- 8 whole wheat hamburger buns
- lettuce, for topping
- tomatoes, for topping
- red onion, for topping
- spinach, for topping
- cheese, for topping
ingredients
Garlic Aioli
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 2 cloves of garlic, minced
- 1 teaspoon Worcestershire sauce
- salt, to taste
Method
Step 1
Preheat the oven to 400℉. Line a large baking sheet with parchment paper or aluminum foil.
Step 2
Slice the sweet potatoes down the middle lengthwise. Place the sweet potatoes, cut side down, on baking sheet. Roast for 30 to 40 minutes or until tender and easy to squeeze. Let cool. Set aside baking sheet for burgers (no need to remove the parchment). Keep oven on.
Step 3
Make the garlic aioli: combine mayonnaise, lemon juice, garlic, Worcestershire and salt in a small jar. Cover and refrigerate for at least 30 minutes. This will help the aioli thicken and the flavors meld.
Step 4
Once the sweet potatoes have cooled, remove and discard skin. In a large mixing bowl, using a potato masher, combine the sweet potatoes, U.S.-grown purple rice, black beans, red onion, garlic, smoked paprika, cumin, chili powder, brown sugar, and salt. Sprinkle the oats over the mixture and mix well with a large spoon. The burger mixture should hold together when formed into patties.
Step 5
Use a ½ cup measuring cup to portion out 8 burgers and form into patties. Brush both sides of patties with olive oil and place on lined baking sheet. Bake for 30 minutes, flipping halfway through. Serve on buns with your favorite toppings and garlic aioli.