Black Bean Burgers
6 Burgers
45 min

  2x400g  tin black beans, drained
   1tbsp  extra virgin olive oil
     1/2  Bell Pepper finely chopped
     1/2  Onion finely chopped yellow onion
       3  garlic cloves, minced
1 1/2tsp  ground cumin
    1tsp  chili powder
  1/2tsp  garlic powder
  1/4tsp  smoked paprika
  1/2cup  bread crumbs or oat flour
       1  Mashed Sweet Potato
   1tbsp  Miso Paste
   2tbsp  ketchup, mayo, or BBQ sauce
          pinch salt + pepper

1 - Preheat oven to 160c. Spread beans evenly onto a lined
    baking sheet and bake for 15 minutes until slightly dried out.
2 - Meanwhile, sauté olive oil, chopped pepper, onion, and garlic
    over medium heat until peppers and onions are soft, about 5-6
    minutes. Gently blot some of the moisture out. Place in a
    large bowl or in a food processor with the remaining
    ingredients (cumin, chili powder, garlic powder, smoked
    paprika, bread crumbs, sweet potato, miso, ketchup, salt,
    and pepper). Stir or pulse everything together, then add the
    black beans. Mash with a fork or pulse the mixture, leaving
    some larger chunks of beans.
2 - Form into patties, about 1/2 cup (130g) of mixture each, about
    3/4-inch thick, oil your hands to make it easier.
3 - To bake: Place patties on a parchment paper-lined baking sheet
    and bake at 190c for 10 minutes on each side, 20 minutes total.
    To grill: Place patties on greased foil and grill 8 minutes on
    each side. Or air fry for 10 min, flipping after 5 min at 160c
    (brush tops with oil to avoid it drying out).
4 - Serve with your favourite toppings. Store leftovers in the
    refrigerator for up to 5 days.

  Adapted from: sallysbakingaddiction.com/best-black-bean-burgers/