2 cups cooked, cooled brown rice
11/2 cup shredded yams
1 tsp. dry mustard
3 tbsp. finely chopped onion
3 cloves garlic, minced
2 tbsp. almond butter
1/2 cup breadcrumbs
salt & pepper
Peel and shred yam. Add yam and rice to food processor and mix until you get a texture similar to ground meat. Mix everything in a bowl, massaging the ingredients together very well. Chill in refrigerator for about an hour.
Now ready to cook, this doesn't take very long. I put the patties in a small amount of oil (picture above) and got the outside a bit crispy. After flipping once, I then put them in the oven at 350 degrees to finish them off. Keep an eye on them to prevent burning.
For a bun, I decided to use what I had in the freezer, which were whole wheat pitas. They were the smaller ones which fit these burgers perfectly. I cut them open and spread soy-free Veganaise on them, then placed the patties in between. It was delicious!