Sweet Potato Black Bean Burgers

1 cup dried black beans soaked overnight, then cooked until soft — or use 1½ cups cooked beans
2 medium sweet potatoes roasted or boiled and mashed (about 1½–2 cups)
½ cup cooked rice white, brown, or wild
½ cup green onions finely chopped
½ cup rolled oats
1 tablespoon ground flax seed
2 teaspoons ground cumin
2 teaspoons smoked paprika
2 teaspoons garlic powder
1 tablespoon onion powder
3 teaspoons tamari or soy sauce
Salt and pepper to taste
Olive oil for pan-frying

Prepare the Black Beans:
If using dried black beans, soak them overnight, then drain and cook until soft. Let cool slightly before using. If using canned beans, drain and rinse well.
Cook the Sweet Potatoes:
Rinse and peel 2 medium sweet potatoes.
Cube them evenly, then boil or roast until fork-tender (about 15–20 minutes).
Once soft, drain (if boiled) and mash in a large bowl. Let cool slightly.
Prepare the Rice:
Cook 1/2 cup of rice according to package instructions (about 1 cup cooked).
Let cool before combining with other ingredients.

In a small bowl, mix 1 tablespoon ground flax seed with 2.5 tablespoons of water. Let sit for 5–10 minutes to thicken.

In a food processor, combine cooked black beans, mashed sweet potato, green onions, oats, rice, cumin, paprika, garlic powder, onion powder, tamari, and the flax egg. Pulse until mostly combined but still slightly chunky for texture. Season with salt and pepper to taste.

Scoop the mixture and form into burger patties (about 6–8 depending on size). Let chill in the fridge for 15–30 minutes to help them firm up.

To pan-fry: Heat a bit of olive oil in a skillet over medium heat. Cook each patty for 4–5 minutes per side until golden and slightly crispy.
To grill: Brush each patty with oil and grill on a well-oiled grate over medium heat for about 4 minutes per side.
To bake: Bake at 400°F (200°C) for 25–30 minutes, flipping halfway through.

Serve on a toasted bun with your favorite toppings—think avocado, vegan mayo, lettuce, tomato, pickles, or slaw.