Veggie Burger with Baked Sweet Potato Wedges

Instructions

1. 1

   Sauté the vegetables

   • Heat 1 tablespoon of olive oil in a medium skillet over medium heat.
   • Add the chopped red onion and bell pepper. Cook for 5-6 minutes, until softened.
   • Add the minced garlic and cook for another minute until fragrant. Remove from heat and let it cool slightly.
2. 2

   Prepare the patty mixture

   • In a large bowl, add the rinsed and drained black beans. Mash them with a fork or potato masher, leaving some texture.
   • Add the cooled vegetable mixture, panko breadcrumbs, egg, cumin, smoked paprika, salt, and pepper to the bowl.
   • Mix everything together until just combined. Be careful not to overmix.
3. 3

   Form and chill the patties

   • Divide the mixture into 4 equal portions.
   • Form each portion into a patty about 1/2-inch thick, slightly wider than your buns.
   • Place the patties on a plate or baking sheet and chill in the refrigerator for at least 10 minutes. This helps them hold their shape during cooking.
4. 4

   Cook the veggie patties

   • Heat the remaining 1 tablespoon of olive oil in the same skillet over medium heat.
   • Carefully place the chilled patties in the skillet.
   • Cook for 4-5 minutes on each side, until golden brown and heated through.
5. 5

   Assemble the burgers

   • While the patties are cooking, you can lightly toast the whole wheat buns.
   • Place a cooked veggie patty on each bottom bun.
   • Top with a lettuce leaf, tomato slices, and red onion rings.
   • Serve immediately.