Sweet Potato Black Bean Burgers

Grate the Vegetables: Set up a food processor with a grating disc. Cut the sweet potato and red onion into large chunks and grate using the food processor; empty the food processor and set aside. (Note: if you can also grate the sweet potato and onion using a box grater).

Dry Ingredients: Swap the food processor blade for a standard S-blade. Add the oats, flax seed, garlic powder, cumin, and salt to the processor. Process until a fine flour forms, 30 to 45 seconds.

Make a Paste: Add 1 can of the drained beans along with the chipotle peppers, adobo sauce, and oil. Process until a thick paste forms, about 1 minute. Scrape the sides of the food processor with a spatula as necessary.

Combine: Add the shredded sweet potato/onion mixture to the food processor along with the remaining can of beans. Pulse until the mixture sticks together and is mostly combined, pausing to mix with a spatula as necessary.

Form the Patties: (Tip: it helps to have slightly damp hands for this step!) Use a 1/2 cup to form 8 even patties. Use your hands to flatten and smooth out each patty, then place on the prepared baking sheet.

Bake: Bake in the middle rack of the oven for 20 minutes. Flip the patties, then return to the top rack of the oven and bake for an additional 15 to 20 minutes. Remove from the oven and let the patties sit on the baking sheet for another 5 to 10 minutes to firm up and set.

Serve & Store: Serve warm and as desired - I like to put mine on a toasted bun with lettuce, red onion, and chipotle mayo! Store leftover burger patties in the fridge for up to 5 days, or in the freezer for up to 2 months. Patties can be reheated in the microwave, toaster oven, or on the stovetop.