These fiber-filled veggie burgers are easy to make in a large batch and freeze for easy meal prep! This recipe makes about 6 burgers.

I like to serve them on a plate with some cheese, sour cream and sriracha, but they can certainly be eaten as a “burger” on a bun as well.

Poke sweet potatoes several times with a fork. Microwave for 5 minutes, turning over halfway through. Remove from microwave (use oven mitt, they will be hot!) and set aside until cool enough to handle.
Add the shallot and garlic to a food processor and pulse a few times to rough chop,
Rough chop the sweet potatoes with a knife and add to food processor along with black beans.
Pulse the food processor until mixture is combined. Stir and scrape the sides with a spatula and continue to blend until all ingredients are incorporated and begins to look like a paste.
Add spices, breadcrumbs, and egg. Pulse until combined and then stir with a spatula until all ingredients are incorporated.
Shape into patties on a lightly greased baking sheet. (I use avocado oil.) Bake in preheated oven at 425 F for 20 minutes.
Top with 1 slice cheese and return to the oven for about 2 minutes, or until cheese is melted. (If freezing, skip this step.)

Serving suggestions: top with diced avocado, sour cream, and sriracha.