BGR owner Mark Bucher developed these with his vegetarian wife in mind. Molasses and barbecue sauce give them a savory, deep flavor and also help caramelize their edges when they are pan-fried. Baking them before frying helps them hold together and prevent a mushy interior. (After baking, you can also grill these over direct heat, if desired.)
MAKE AHEAD: The baked patties can be wrapped in plastic wrap, sealed in plastic freezer bags and refrigerated for up to a week or frozen for up to six months. Thaw them thoroughly before pan-frying. The sweet potato can be roasted and the brown rice and black beans cooked and refrigerated for up to 5 days or frozen for up to six months.
12 servings
Ingredients:
1 small (6 ounces) sweet potato
2 cups cooked brown rice
1 cup cooked black beans, homemade or no-salt-added canned, rinsed and drained
1/4 cup dark molasses
1/4 cup barbecue sauce of your choice, plus more for glazing if desired
2 tablespoons honey
One 14-ounce package sausage-style soy protein, such as Gimme Lean beef-style
Kosher or sea salt
1/4 cup vegetable oil
12 hamburger buns
Condiments and accompaniments of your choice
Read More : BGR Veggie Burgers
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