Sweet Potato and Black Bean Burgers

Instructions

1. Cook the sweet potato
   Bring a large pot of water to a boil. Add the cubed sweet potato and cook until fork-tender, about 10 minutes. Drain well and transfer to a large mixing bowl. Mash the sweet potato with a fork until mostly smooth with some small chunks remaining.
2. Prepare the black beans
   Add the drained and rinsed black beans to the bowl with the sweet potatoes. Using a fork or potato masher, lightly mash the beans, leaving about half of them whole for texture.
3. Combine all ingredients
   Add the rolled oats, breadcrumbs, diced red onion, minced garlic, cilantro, cumin, smoked paprika, cayenne (if using), lime juice, egg, olive oil, salt, and pepper to the sweet potato and bean mixture. Stir until well combined. The mixture should be moist but hold together when shaped. If it's too wet, add more breadcrumbs; if too dry, add a tablespoon of water.
4. Form the patties
   Divide the mixture into 4 equal portions and form into patties about 3/4-inch thick. Place the formed patties on a plate and refrigerate for at least 15 minutes to help them firm up.
5. Cook the burgers
   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, carefully add the patties to the pan and cook until the bottom is browned and crispy, about 4-5 minutes. Gently flip the patties and cook for another 4-5 minutes until the other side is browned and the burger is heated through.
6. Serve
   Serve the burgers on whole grain buns with your favorite toppings such as avocado slices, tomato, lettuce, red onion, and a dollop of Greek yogurt or vegan sour cream. A squeeze of lime juice adds a nice finishing touch.