Black Bean and Mole Sweet Potato Burgers with Chipotle Mayo

Preheat oven to 400°F (200°C). Toss the cubed sweet potato with a drizzle of olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender. Let cool slightly.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped red onion and garlic and cook until softened, about 5 minutes. Set aside to cool.

In a large mixing bowl, mash the black beans with a fork or potato masher. Some beans should remain whole for texture.

Add the cooked sweet potato, sautéed onion and garlic mixture, panko bread crumbs, egg (or flax egg), mole powder, salt, and pepper to the mashed black beans. Mix well until combined.

Form the mixture into 4 patties. Place the patties on a baking sheet lined with parchment paper.

Bake for 20-25 minutes, flipping halfway through, until the burgers are firm and slightly browned. Alternatively, you can pan-fry the burgers in a skillet with a little oil over medium heat until golden brown on both sides.

While the burgers are baking, prepare the chipotle mayo. In a small bowl, combine the mayonnaise, chopped chipotle peppers, adobo sauce (from the can), and lime juice. Mix well.

Toast the burger buns.

Assemble the burgers by spreading chipotle mayo on the toasted buns. Add the black bean and sweet potato patties and your favorite toppings. Serve immediately.