This spicy, unexpected veggie burger harkens back to the phrase, Wild at Heart because aren’t we all a little wild inside? I recommend that we all try to keep that wildness alive throughout our lives, even when we’re domesticated in our jobs or our relationships or our day-to-day grind. If you ask me, a little wildness goes a long way.
I’ve balanced the spiciness of the burger with some arugula and the sweetness of my Pineapple Sesame Salsa.
INGREDIENTS:
1 can of organic black beans, rinsed and smashed
3 Tablespoons of Arrowroot Starch
1/4 cup of warm water
Spicy seasonings (cayenne pepper, chili flakes, etc.)
1/4 cup of dry wild rice, cooked in 1/2-1 cup of water
1 cup of smashed sweet potatoes
1 tablespoon of nut or seed butter (tahini, almond butter)
1/2 cup of finely chopped celery
1/2 cup of chopped pear
Barbecue sauce (optional)
INSTRUCTIONS:
Preheat oven to 375 degrees
Cook the rice
Chop the celery and the pear
Smash the black beans
Smash the sweet potatoes
Dissolve the arrowroot starch in the water, add the seasonings
Mix it all together
Scoop onto parchment paper that lines a baking sheet
Bake for 20-30 minutes.
Brush with barbecue sauce or some kind of glaze at the end
Put on a bun or on a bed of arugula with pineapple salsa