¼ cup finely chopped chipotle peppers in adobo sauce
1 tablespoon fresh lime juice
1 (8-ounce) package baby portobello mushrooms
¼ cup minced red onion
1 clove garlic, minced
1 cup panko (Japanese bread crumbs)
1 large egg
1 teaspoon chili powder
½ teaspoon ground black pepper
6 cups Black Beans (recipe follows), cooled, drained, and divided
½ cup sliced green onion
2½ pounds sweet potatoes, cut into ½-inch-thick sticks (peeled, if desired)
¼ cup vegetable oil, divided
8 slices Monterey Jack cheese with peppers
Toasted buns and arugula, to serve
Instructions
In a small bowl, combine sliced red onion, wine vinegar, sugar, and 1 teaspoon salt, stirring until sugar dissolves.
In another small bowl, combine mayonnaise, chipotle, and lime juice until smooth.
In the work bowl of a food processor, pulse together mushrooms, minced red onion, and garlic until finely chopped. Add panko, egg, chili powder, black pepper, and 1 tablespoon salt; pulse until incorporated. Add 5 cups Black Beans and green onion; pulse until combined. Transfer to a large bowl, and stir in remaining 1 cup Black Beans. Divide mixture into 8 patties. Refrigerate for 30 minutes.
Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
In a large bowl, toss together sweet potatoes, 2 tablespoons oil, and remaining 2 teaspoons salt. Arrange in a single layer on prepared baking sheet. Bake until golden brown and crisp, 20 to 25 minutes. Sprinkle with additional salt, if desired.
Meanwhile, on a large griddle, heat remaining 2 tablespoons oil over medium-high heat. Add patties and cook until browned on both sides and heated through, 3 to 4 minutes per side. Add cheese and cook until cheese is melted, 1 to 2 minutes more.
Serve burgers on toasted buns with arugula, chipotle mayonnaise, and pickled red onion; serve with sweet potato fries.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/camellia-black-bean-burgers/