Spicy Black Bean and Jersey Sweet Potato Burgers with Chipotle Mayo

Preheat oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. Let cool slightly.

In a large bowl, mash the black beans with a fork or potato masher, leaving some whole for texture. Do not over-mash.

Add the cooled roasted sweet potatoes, chopped red onion, minced garlic, chopped cilantro, minced chipotle pepper, adobo sauce, cumin, smoked paprika, oregano, salt, and pepper to the bowl with the mashed black beans.

Mix well to combine all ingredients. Add breadcrumbs gradually until the mixture is firm enough to form patties. The amount of breadcrumbs may vary depending on the moisture content of the sweet potatoes and black beans.

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

Bake the patties in the preheated oven for 15-20 minutes, flipping halfway through, until heated through and slightly browned.

While the burgers are baking, prepare the chipotle mayo. In a small bowl, combine the vegan mayonnaise, minced chipotle pepper (if you want more heat), adobo sauce, and lime juice. Mix well and set aside.

Once the burgers are cooked, serve them on your favorite burger buns with your desired toppings and a generous dollop of chipotle mayo.