For the Veggie Burgers:
- 1 medium sweet potato, scrubbed (about 1 pound)
- 2 tablespoons olive oil, divided
- 1 cup chopped white onion (from ½ large white onion)
- 1 teaspoon kosher salt, divided, plus more to taste
- 1 garlic clove, minced
- ¾ cup cooked quinoa
- One 19-ounce can cooked black beans, drained and rinsed (2¼ cups canned beans)
- ½ cup panko bread crumbs
- ¼ teaspoon freshly ground black pepper, plus more to taste
- ½ teaspoon sweet paprika
- ¼ teaspoon ground cumin
For the Chipotle Aioli:
- ½ cup vegan mayonnaise (if you aren’t vegan, you can use regular)
- Pinch ground chipotle powder
- Pinch sweet paprika
- For the Guacamole:
- 2 avocados—halved, pitted and peeled
- 2 tablespoons fresh lime juice, plus more to taste (2 limes)
- Pinch kosher salt, plus more to taste
- 1 small tomato, cored and diced
- 2 tablespoons chopped white onion
- 2 tablespoons cilantro
- To Serve:
- 6 soft burger buns (such as Martin’s potato rolls), split in half and lightly toasted
- 6 slices torn green lettuce
- 6 slices beefsteak tomato
- 6 slices red onion
- 1 cup tortilla chips or strips, broken apart
1. Preheat the oven to 375°. Poke the sweet potato all over with a fork and wrap in aluminum foil. Place on a baking sheet and roast until tender, about 1 hour. Let cool 10 minutes and roughly chop. Makes 1 cup of cooked sweet potato.
2. While the sweet potato is cooking, make the chipotle aioli: In a small bowl, mix together the mayonnaise, chipotle and paprika, and set aside.
3. Make the veggie burger: In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the onions, season with a pinch of salt and sauté until soft and golden, 5 minutes. Add the garlic and cook, stirring often, until the onions and garlic are golden brown, 5 minutes more. Remove from the heat and transfer to a food processor. Wipe the skillet clean and reserve for later use.
4. To the food processor, add the chopped sweet potato, quinoa, black beans, panko bread crumbs, ½ teaspoon of salt, pepper, paprika and cumin, and pulse until the mixture is slightly chunky. Use your hands to form the mixture into 6 patties and transfer to a large plate. Chill in the fridge to firm up, uncovered, for 30 minutes or up to 1 day.
5. While the burgers are chilling, make the guacamole: In a large bowl, mash the avocados with the lime juice and season with a pinch of salt. Fold in the tomatoes, onion and cilantro, and adjust the seasoning to taste with lime juice and salt. Makes 2 cups of guacamole and can be stored in the fridge for up to 1 day.
6. In a large skillet, heat 1½ teaspoons of the olive oil over medium-high heat. Working in 2 batches, add the patties and cook until both sides are golden brown, 4 to 6 minutes per side. Remove the patties and drain on a paper towel-lined plate.
7. Spread the chipotle mayo on each bottom bun half. Divide the patties among the buns and top each with the lettuce, tomato, onion, a generous spoonful of the guacamole and a few tortilla chips. Top with the other bun halves and serve.