Vegan Veggie Burger with Sweet Potato Fries

Instructions

1. 1

   Cook the black beans

   • Soak the dried black beans in water overnight, or for at least 8 hours.
   • Drain the soaking water and rinse the beans well.
   • In a pressure cooker, combine the beans with 3 cups of fresh water. Cook on high pressure for 20-25 minutes.
   • Allow the pressure to release naturally. Drain any excess water and let the beans cool slightly.
2. 2

   Make the vegan aioli

   • In a small blender, combine the silken tofu, 1 minced garlic clove, lemon juice, dijon mustard, and a tiny pinch of salt.
   • Blend until completely smooth and creamy.
   • Set aside in the refrigerator while you prepare the patties.
3. 3

   Prepare the veggie patty mixture

   • In a large bowl, add the cooked black beans. Mash them with a fork or potato masher until about half are broken down, leaving some texture.
   • Add the chopped yellow onion, remaining minced garlic, breadcrumbs, ground cumin, smoked paprika, remaining salt, and black pepper.
   • Mix everything together until well combined. Do not overmix.
4. 4

   Form and cook the patties

   • Divide the mixture into 4 equal portions and shape them into patties about 1/2-inch thick.
   • Heat the olive oil in a large non-stick skillet over medium heat.
   • Carefully place the patties in the skillet and cook for 4-5 minutes per side, until golden brown, crisp on the outside, and heated through.
5. 5

   Assemble the burgers

   • While the patties are cooking, lightly toast the whole wheat buns.
   • Spread a generous layer of the vegan aioli on the top and bottom buns.
   • Place a cooked patty on the bottom bun, then top with a lettuce leaf, a slice of tomato, and a few rings of red onion.
   • Place the top bun on and serve immediately.