Black Bean Burgers with Red Pepper Aioli & Baked Sweet Potato Fries

I reverse-engineered these black bean burgers based on a meal we had at Kripalu during our yoga weekend with Bryan Kest. The flavors are amazing, especially the thyme. Serve with baked sweet potato fries for the perfect meal!

Black Bean Burgers (makes 4 to 6 burgers)
2 cups cooked black beans
1 cup cooked brown rice
1/2 cup frozen corn
1/2 cup pecans
2 tablespoons pumpkin seeds
1/2 big onion
1/2 teaspoon garlic powder
1/2 teaspoon ground thyme
1/4 teaspoon cumin
1/4 teaspoon sage
S and P
Olive oil

Make the black beans and brown rice ahead of time.  Defrost the corn.

Preheat the oven to 350.  Place pecans and pumpkin seeds on a baking sheet and toast for 7 to 8 minutes.  When cool, process in the food processor to a fine meal.

Dice and saute onions in olive oil, salt, and pepper.

In a large mixing bowl, combine all ingredients except corn.  Mix together well.  Place 3/4 of the mixture into the food processor and process until really well mixed. Add back into the rest of the mixture, add corn, and combine.

Make nice size burgers and place on a baking sheet lined with parchment paper.  Bake for 15 minutes in 350 oven.

Red Pepper Aioli
1/4 cup veganaise
1/4 of a roasted red bell pepper
1/8 teaspoon garlic powder
1/8 teaspoon chili powder
1 tablespoon fresh lemon juice
S and P

Place all ingredients in food processor and combine.

Baked Sweet Potato Fries
3 big sweet potatoes
Olive oil
S and P

Preheat oven to 400.  Peel and slice sweet potatoes into fries. Toss with olive oil, salt and pepper.  Bake for 40 minutes.

Serve and enjoy!

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