Ingredients
Scale
- 2 cups cooked adzuki beans or 1 can organic adzuki beans
- 1/2 cup wild rice
- 1 medium sweet potato or equivalent chunk of peeled squash
- 1 medium onion, finely chopped
- 2 tbsp coconut oil
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1–2 tsp ground mustard seed
- 1 Tbs dry oregano
- 1/4 tsp freshly ground pepper
- 1–2 cloves of mashed garlic
- sea salt to taste
- brown rice or chickpea flour as needed to create a drier texture
Instructions
- Cook wild rice in 1 cup of water.
- Add rinsed beans when water begins to boil and cook until rice is tender (about 15 minutes).
- While rice is cooking, wash and cut sweet potato into chunks and then add on top of rice and beans around halfway through the cooking.
- Chop the onion.
- Warm the coconut oil in a large skillet and add the cumin, coriander, oregano, garlic, and onion. Sauté until the onion is tender but not browned. Set aside and wait for rice/beans to be done.
- When rice/beans/sweet potato are done – let them cool slightly and then add the onion/spice mixture.
- Mash together and add ground mustard seed, pepper and salt and stir in some flour if the burgers need thickening.
- Form into patties and bake on a greased cookie sheet (or parchment paper) at 350 for 20 minutes. Flip over and cook for another 20-30 minutes until dry.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Entree