These burgers rock. Adapted from https://minimalistbaker.com/sweet-potato-black-bean-burger/. I used about a teaspoon of blended chipotles in adobo–buy a can, blend it up, and freeze it in portions. At our spice tolerance the one can will last years. Make https://www.thekitchn.com/how-to-make-your-own-hamburger-153290.

• 2 large sweet potatoes, about 2 cups mashed
• 1 ½ cups cooked brown rice
• 1 can or about 1.5 cups black beans
• ½ cup finely chopped walnuts or pecans, or use meal
• ½ cup chopped green onions
• 1 T ground cumin
• ½-1 t smoked paprika
• 1-2 T Worcestershire sauce (WF has vegetarian or you can make it)
• Chipotle seasoning, ~1 t blended chipotles in adobo or ¼ t dry spice, to taste
• Salt and pepper
• Toppings: condiments, onion, avocado, etc

1. Roast the potatoes at 400F until soft, around 30 minutes. Meanwhile cook the rice and beans if not yet done. Turn the oven down to 375F after baking potatoes.
2. Peel and mash potatoes into the beans in a large bowl.
3. Add remaining ingredients and mix. It'll be goopy but should be formable. Taste and adjust as needed.
4. Grease two baking sheets (even with silpats!) and line a ½ cup scoop with plastic wrap. Fill the scoop, use the plastic to help deposit on a sheet, and press the sticky mess into a thin party. Repeat for remaining mix.
5. Bake for about 40 minutes, flipping halfway through (or not). The longer you bake the more they dry out.

originally submitted by jes_p on May 04, 2020