Broccoli Florets: Adds a nutritious boost to the burgers. Broccoli is high in vitamins C and K, fiber, and antioxidants.
Sweet Potatoes: Provide a sweet, creamy base for the burgers. They’re rich in vitamins A and C, potassium, and fiber.
Green Scallions: Add a mild onion flavor and a pop of color. Scallions are a good source of vitamins A, C, and K.
Cooked Rice: Helps bind the burgers together and adds a hearty texture. Brown rice works particularly well and is rich in fiber and essential minerals.
Rolled Oats: Adds structure to the burgers while keeping them gluten-free. Oats are high in fiber and protein.
Smoked Paprika: Imparts a distinct smoky flavor. Paprika is rich in antioxidants and vitamin A.
Onion Powder: Adds depth of flavor without the need for chopping onions.
Garlic Powder: Enhances the overall flavor with its robust, savory taste.
Chipotle Chili Powder: Adds a smoky heat to the burgers. Chipotle chili powder is known for its anti-inflammatory and metabolism-boosting properties.
Editor: I love to add a bit of my 30 Second Salsa
Instructions
Preheat your oven to 400°F. Begin by preparing the sweet potatoes: cook, peel, and mash them. You can steam or boil the broccoli; I prefer to microwave it with a bit of water in a microwave-safe steamer for 5 minutes until very soft, then drain and mash it with a fork.
In a large bowl, combine the mashed sweet potatoes, cooked broccoli, chopped scallions, cooked rice, rolled oats, smoked paprika, onion powder, garlic powder, and chipotle chili powder. Mix well until fully incorporated.
Measure out about ½ cup of the mixture and flatten it into a burger patty. Place the patties on a Silpat or other nonstick silicone baking mat or parchment paper on a baking sheet.
Bake for 30-45 minutes or until the patties can be flipped easily without falling apart. Carefully flip the burgers with a spatula and cook for another 10-15 minutes.