Chipotle Sweet Potato Burgers

 The original inspiration for the recipe comes from Budget Bytes. I have made a couple tweaks which I think yields a better texture. You will need a fair amount of oil when cooking them since they will soak some of it up, but there really is very little other fat in the recipe so don't be shy about it.

Ingredients:

• 3 lbs sweet potato
• 3 cans black beans
• 3 whole chipotle pepper in adobo sauce
• 1 cup almond flour
• 2 eggs
• 3/4 tsp garlic powder
• 1 tbsp cumin
• 2 tsp kosher salt
• 1 bunch of cilantro

Directions:

1. Wash the sweet potato and poke with a fork or knife.
2. Bake in a 375 F oven for 45-60 minutes or until a knife slides in easily
3. Rinse beans and spread out on half sheet pans. Bake along side sweet potato until dry and split open, about 20 minutes.
4. Once sweet potatoes are cool enough to handle, scoop out the flesh into a bowl and add dried beans.
5. Finely chop and add the chipotle peppers to the bowl along with the cilantro.
6. Add rest of ingredients and mix until well combined.
7. Portion into 5 oz patties (you should get 13 total) on a parchment or silpat lined baking sheet and form into burgers
8. Freeze until solid and then move into zip top bags.
9. Cook directly from frozen in a fair amount of oil (1/4 inch maybe) until well browned and warmed all the way through.