Smoky Sweet Potato, Black Bean & Brown Rice Veggie Burgers with Curry Cilantro Mayo

1. First, make the mayo: add all of the mayo ingredients into a medium sized bowl and stir until combined. Refrigerate until serving.

2. Preheat the oven to 375 F. On a large rimmed sheet pan, place the diced sweet potatoes, olive oil, and all the spices. Toss until sweet potatoes are coated, spread into a single layer and place into the heated oven. Roast for about 25 minutes, flipping once, or until sweet potatoes are fork tender. Remove from oven. Let them cool for a few minutes.

3. Place all of the veggie burger ingredients (beans through paprika) into a food processor and process for about 10 – 20 seconds until everything is mixed together but still has some texture to it. Form patties (you should get about 6 of them depending on the size you make) and place them on a parchment paper lined baking sheet. Chill in the refrigerator for about 20 minutes.

4. Heat a large pan over medium heat and coat the bottom with a thin layer of olive oil. Place burgers in the hot pan and cook for about 10 minutes, flipping once, until burgers are heated through.
If grilling the burgers, grill over medium heat and rub a little bit of olive oil on the grill to ensure that the burgers don’t stick.

5. Top veggie burgers with curry cilantro mayo and enjoy on a bun with toppings of your choice!