Preheat your oven to 400°F (204°C). Cut each sweet potato in half and rub them with a little olive oil. Place them cut-side down on a foil-lined baking sheet. Bake until they’re soft—this should take about 30 minutes. Once they’re done, set them aside to cool slightly before handling.

While that sweet potato bakes away, get your rice or quinoa going. If you need tips, you can easily cook brown rice by combining one cup of rice with two cups of water and bringing it to a boil. Once boiling, reduce the heat, cover, and simmer until tender—about 40 minutes for brown rice. Quinoa cooks faster. Focus on getting that perfect fluffy grain.

In a large mixing bowl, add your rinsed black beans. Take a fork or a potato masher and mash about half of them. You want a combination of textures, so don’t overdo it. Next, add in your slightly cooled sweet potatoes. Lightly mash them together until they’re just combined.

Now it’s time to stir in your cooked brown rice (or quinoa), green onions, nut meal, spices, minced garlic, and cilantro. Mix everything gently until well combined. Taste your mixture and tweak the spices if necessary—feel free to add more salt, cumin, or even a sprinkle of chipotle for that smoky flavor. The mixture should feel moist but cohesive enough to hold its shape.

Lightly grease a baking sheet and grab a ¼ cup measuring cup. Line it with plastic wrap to shape your patties easily. Scoop the sweet potato mixture into the cup, packing it down gently. Flip it onto the lined sheet and flatten it slightly—you want them thicker, as they’ll firm up while baking.

Now, bake these beauties at 375°F (190°C). After about 20 minutes, carefully flip each patty to ensure even cooking. Bake for an additional 20-25 minutes, keeping an eye on them. The longer they bake, the firmer they’ll get. I usually pull mine at around 35 minutes for that sweet spot.

These burgers are fantastic served in slider buns or on a bed of greens. Top with avocado, fresh sprouts, slices of red onion, and a drizzle of whiskey BBQ ketchup for that extra oomph. Any leftovers can be stored in the fridge or frozen for future meals.