• Preheat oven to 375 degrees F.
• Using a fork, pierce each sweet potato in multiple spots. Microwave for 3-5 minutes until cooked and tender.
• In a blender, gently pulse garlic, leeks, cilantro, sweet potato, baking soda, salt, harissa BBQ sauce, liquid smoke, harissa spice rub, and 1 tbsp or water or lime juice. It is very important not to puree the mixture; it should be chunky. Add a bit more lime juice/water if needed to blend.
• In a separate bowl combine cooked rice, panko, and cornmeal.
• Add blended mixture to the bowl containing the rice mixture. Still until well-combined.
• Spray a 1/3 cup measuring cup lightly with olive oil. Scoop mixture and place each burger onto a silicone/parchment lined baking sheet.
• Gently and slightly flatten each burger with the palm of your hand.
• Bake in the oven at 375 degrees F for 20 minutes on each side.
• Prior to serving, burgers can be crisped in air-fryer, stove-top or grill. Burgers store very well in the freezer for a quick weeknight meal.

Crispy Leeks

• Spray 2 cups of chopped leeks with olive oil and place in an air-fryer or oven. Cook until crispy (approximately 10 minutes in air-fryer or cook on a separate try in the oven while burgers cook.)

Serving Suggestions

• Top with cilantro lime sauce*, additional BBQ sauce, crispy leeks and your favorite toppings.