Feijoada Black Bean Burgers

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 1 cup mayonnaise
• 1 tablespoon orange juice
• 1 teaspoon chili powder
• sea salt
• fresh ground black pepper
• 1 large sweet potato
• 2 tablespoons olive oil
• 1 red bell pepper, chopped
• 2 garlic cloves, minced
• 1 large spanish onion, chopped
• 1 large tomato, chopped
• 1 tablespoon ground cumin
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon ground cardamom
• 1 bay leaf
• 3 cups cooked black beans, drained and rinsed
• 1 teaspoon sea salt
• fresh ground black pepper
• 4 multi-grain buns

Recipe

• 1 make the chili mayonnaise: in a small bowl, whisk the mayonnaise ingredients together; cover and refrigerate until ready to use.
• 2 make the burgers: preheat oven to 425°; scrub the sweet potato, pat dry, and poke 5-6 times with a fork.
• 3 bake, about 1 hour, until tender; let cool for 15 minutes, until it can be handled easily.
• 4 remove the skin and gently crumble the flesh into a large bowl.
• 5 while the potato is baking, heat the olive oil in a large pot over medium heat.
• 6 add in the bell pepper, garlic, onion, tomato, cumin, pepper flakes, cardamom, and bay leaf; cook about 8-10 minutes, until the peppers are soft, the onion is translucent, and the tomatoes release their juices.
• 7 stir in the black beans; set aside to cool.
• 8 drain juices from pan and reserve; remove bay leaf.
• 9 preheat a broiler or grill to medium heat.
• 10 add the pepper-bean mixture to the sweet potatoes; season to taste with salt and pepper.
• 11 using you hands, mix until the ingredients are evenly incorporated.
• 12 form 4 patties of equal size and lightly brush them with olive oil.
• 13 broil or grill burgers, flipping once, until they are crisp on the outside, about 4 minutes on each side.
• 14 serve on multi-grain buns topped with chili mayonnaise.