Sweet Potato Burgers

Ingredients Burgers: 2 cups coarsely mashed sweetpotatoes, about 2 large sweetpotatoes 1 cup organic refried black beans 2 garlic cloves, minced 1/3 cup panko or gluten free bread crumbs 1/3 cup flour (or all-purpose gluten free) 1 vegan egg, already mixed/prepared (egg replacer or tablespoon ground flax or chia mixed with 2 tablespoons warm water) 1 1/2 teaspoons smoked paprika 1 teaspoon onion powder 1 teaspoon salt 1/2 teaspoon pepper 1/8 teaspoon cumin 2-3 tablespoons coconut or grapeseed oil, for cooking Garlic Aioli: 3 bulbs of roasted garlic (slather garlic in olive oil, season with salt & pepper, wrap in aluminum foil and roast in oven at 350 degrees for 20-30 minutes) 3/4 cup plain vegan mayo 2.5 tablespoons lemon juice Salt and pepper, to taste

Preparation Toppings (optional): 2 avocado, sliced Sliced tomato Lettuce leaves Grilled onions 8-10 burger buns Method Pierce potatoes (I used 2 large) all over with a fork and place on a paper towel, setting in the microwave. Microwave for 5 minutes, then flip and cook for 5 minutes more. Remove, slice in half and let cool until you can scoop out the flesh. In a large bowl, coarsely mash beans with a fork. Add in sweet potato and mash together, then add in spices, salt and pepper, minced garlic, vegan egg, bread crumbs and flour. Mix together until combined, then place bowl in the fridge for 20-30 minutes. Heat a large skillet over medium heat and add 2 tablespoons olive oil. Remove mixture from fridge and form into 8-10 patties, then place in the skillet once hot. Since the mixture can be wet and messy, do not move until they are fully cooked and golden on one side. This takes about 3-5 minutes on each side. Then, add more oil if needed and flip burgers very gently. Cook for another 3-5 minutes. Toast buns if desired. Assemble by topping burgers with roasted garlic aioli and toppings! To make aioli: While burger mixture is chilling, combine aioli ingredients in a bowl until smooth then cover and refrigerate until ready to use.