Chipotle Sweet Potato Burgers

Ingredients

• 1 sweet potato
• 1/2 cup frozen corn kernels
• 15oz. can black beans
• 1 whole chipotle pepper in adobo sauce
• 1/2 cup cornmeal, divided
• 1/4 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 bunch cilantro, optional
• 1 Tbsp vegetable oil, for frying
• 4 wheat rolls
• 1 avocado
• 1/4 cup mayonnaise, optional

Directions

1. Scrub the sweet potato, then pierce it several times with a fork so the steam has a way out as it cooks. For the microwave method, loosely wrap it in a paper towel, place it on a microwave-safe plate, and cook on high for 5 minutes. Carefully press the potato to check that it is tender through the center. If it still feels firm, keep microwaving in 1-minute increments until it is soft all the way through; this may take 8 minutes. For the oven method, heat the oven to 400 degrees, then bake the potato for 45-60 minutes, either directly on the rack or on a baking sheet, until it is tender all the way through.
2. As the sweet potato cools, get the remaining ingredients ready. Put the frozen corn in a large bowl. Drain and rinse the black beans, let as much extra water run off as you can, then add them to the corn. Roughly chop the cilantro leaves and add them to the bowl with half of the cornmeal, 1/4 cup, plus the garlic powder, cumin, and salt. Remove 1 chipotle pepper from the can, mince it finely, and stir it in along with about 1 teaspoon of the adobo sauce.
3. When the sweet potato is cool enough to work with, scoop the flesh into the bowl with everything else. Mix it all together, then use a potato masher or the back of a fork to lightly mash some of the beans. Cover the bowl and refrigerate the mixture for 30 minutes so the cornmeal can take up some of the moisture.
4. Divide the mixture into 4, or 6, portions and form each one into a patty about 3/4 inch thick. Coat the outsides of the patties with the remaining 1/4 cup cornmeal for a crisp finish.
5. For skillet cooking, warm 1/2 tablespoon vegetable oil in a heavy-bottomed skillet over a medium flame. Once the oil is hot and the surface looks shimmery, add 2 patties. Cook them for about 5 minutes per side, or until browned and golden. Add more oil, then cook the remaining 2 patties. Flip them gently, since the patties are soft and can break apart.
6. For oven cooking, preheat the oven to 400 degrees. Line a baking sheet with foil, then lightly coat the foil with non-stick spray. Arrange the patties on the foil and mist the tops lightly with non-stick spray to help them crisp. Bake for 25 minutes, or until the patties are hot throughout and golden on the bottom.
7. Spread 1 tablespoon mayonnaise on each bun and add a chipotle sweet potato patty. Slice the avocado and arrange 1/4 of the slices over each burger. Add extra cilantro leaves on top, if desired.