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INGREDIENTS
For Veggie Burger:
2 cups mashed sweet potato
1 ¼ cups cooked brown rice
1 15 ounce can black beans, drained, coarsely mashed
1 teaspoon paprika
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon chili powder
¼ teaspoon turmeric
2 teaspoons cumin
⅓ cup Woodstock® Organic Cashews, coarsely ground
¼ cup cilantro, chopped
For Turmeric Pickles:
1 cup Woodstock® Organic sliced Kosher Dill Pickles
½ cup pickle juice
1 teaspoon mustard seeds
1 teaspoon turmeric
2 teaspoons caraway seeds
Additional Ingredients:
1 toasted bun
1 Tablespoon of Woodstock® Mayo (contains eggs)
2-3 slices bibb lettuce
shaved red onion
DIRECTIONS
Turmeric Pickles (make the night before!)
1. In a medium sized bowl combine pickle juice and spices, stir to combine.
2. Add pickles and coat evenly.
3. Place in an airtight container and refrigerate overnight.
Veggie Burger
1. Preheat oven to 375°F.
2. In a large bowl, combine all ingredients and mix well.
3. Measure ½ cup of mixture and form into a ball then press into a patty.
4. Place formed patties on a greased baking sheet.
5. Bake patties for 30-40 minutes, flipping after 20 minutes. For slightly drier patty, increase cooking time by 5 minutes.
6. Place bib lettuce on the bottom half of toasted bun.
7. Place sweet potato patty on top of bibb lettuce.
8. Top with turmeric pickles, red onion, mayo and top of bun.
