Ingredients

• 1 medium sized sweet potato, roasted
• ½ cup brown rice
• 3 tablespoons oat flour*
• ½ cup lightly packed fresh basil, chopped **
• 2 teaspoons ground cumin
• 2 teaspoons Sriracha Chili Dust
• 1 teaspoon garlic powder
• 1 teaspoon ground turmeric
• ½ teaspoon salt (or to taste)

Instructions

1. Using a fork, poke several holes into a sweet potato, wrap it in foil, and roast it in the oven until it’s very soft, about 50 to 60 minutes.
2. While potato is cooking, prepare the ½ cup of brown rice by following the instructions on your packaging.
3. When the potato is cool enough to handle, chop it into thirds, add it to a blender or food processor and blend until completely smooth.
4. Add the potato puree, cooked rice and the remaining ingredients to a medium sized mixing bowl and mix to combine.
5. If possible, refrigerate the mixture prior to cooking as it is easier to form burger patties after refrigeration. The mixture may be sticky depending on the size of your sweet potato and this is perfectly fine.
6. Form 3 to 4 veggie burger patties and add enough oil to a cast iron skillet to cover the bottom. Heat the skillet to medium high. Place burger patties on hot skillet and allow them to cook until a nice crisp forms and the sides begin to turn color.
7. Very carefully flip the patties onto the other side and cook until the other side has a nice crisp and the patties have firmed up a bit.
8. Serve the patties with your favorite toppings, such as tomato, avocado, onion, spring green mix..

Notes