In a food processor, add cooked brown rice, cooked sweet potato and crumbled tofu. Pulse until the rice and sweet potato are ground into a fine texture. There should be small flecks of rice, potato and tofu but it’ll be mostly blended.
1 cup sweet potato, 1 cup brown rice, 1 cup extra firm tofu
Remove the rice, potato and tofu into a mixing bowl. Then, add black beans, mushroom and onion to the food processor. Pulse until the mixture reaches a similar consistency to the rice and potato (well mixed with some small flecks of ingredients).
2 cups black beans, 1 cup mushrooms, ½ cup onion
Add the bean mixture to the mixing bowl with the rice and sweet potato.
Stir the remaining ingredients into the mixing bowl: chickpea flour, salt, garlic powder, smoked paprika, chili powder, black pepper and nutritional yeast. Stir until everything is well combined.
½ cup chickpea flour, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon chili powder, ¼ - ½ teaspoon black pepper, 3 tablespoons nutritional yeast
Prep a baking tray with a silicone baking mat or parchment paper.
This recipe makes 8 burgers, about ½ C in size. Use a ½ C measuring cup to form them, then transfer to your hands and shape them into flat, round patties.
Place formed burgers on baking tray.