About the Recipe

Ingredients
1 tsp chili powder (optional)
lettuce (optional)
1 onion, sliced (optional)
1 tomato, sliced (optional)
4 whole-wheat bun, toasted
1/8 cup cornmeal
2 tsp vegan Worcestershire sauce (optional)
3 Tbsp tamari sauce
1/2 tsp salt
1 sweet potato, peeled and cut into small 1-inch chunks
11/2 tsp ground cumin
2 clove garlic, minced
1 cup cooked brown rice
1 lb can black beans, rinsed and drained
1/2 cup finely diced onion
pinch of salt
2 Tbsp olive oil (or canola oil), plus more for sautéing
Preparation
Preheat oven to 425°F.
Place the potato, 1 tablespoon canola oil, and salt in a bowl and mix well. Spray a small baking pan with oil, and spread the sweet potato out in an even layer. Roast for 20 to 25 minutes or until tender, stirring frequently.
Warm a small sauté pan and add remaining tablespoon of oil and the onion. Sauté until the onion is browned, about 5 minutes.
Pulse the next 9 ingredients together with the roasted sweet potato and onion in a food processor or stand mixer, being careful not to overmix. Taste for seasoning, then cool in the fridge. Remove after chilled and form six 6-ounce patties.
Warm a cast-iron skillet or other heavy pan. Spray pan with olive oil and spray the burgers lightly. Brown both sides.
Serve on toasted buns and top with your favorite veggies.