Mexican Burgers + Guacamole + Mango Salsa

• 2 tbs olive oil
• 1 onion, finely chopped
• 1 15-oz can black beans, drained and rinsed
• 1 cup (1 medium sweet potato) mashed cooked sweet potato
• 1/2 cup bread crumbs
• 3 tbs sriracha or Frank’s Hot Sauce
• 2 tsp sea salt
• 1/2 cup cooked brown rice

Guacamole:

• 2 avocados
• 1 tbs lime juice
• sea salt, to taste

Directions:

Veggie Burgers:

1. Heat 1 tbs. of olive oil over medium heat, in a large nonstick skillet.
2. Add the onion and cook for approximately 20 minutes, until tender and slightly carmelized.
3. Transfer the onion to a large bowl.
4. In the same bowl, add the beans, sweet potato, bread crumbs, hot sauce, salt, and brown rice. Mix to combine.
5. Using your hands, form patties to match the size of your buns.
6. In the same skillet, heat 1 tbs olive oil over medium-high heat.
7. Add the patties and cook for approx. 3 minutes on each side, until lightly browned and crisp.
8. Add more oil between batches as needed.
9. Transfer the patties to a plate with paper towels to drain.

Guacamole:

1. In a medium bowl, lightly mash the avocado and lime juice.
2. Season with salt.

Mango Salsa:

1. In a small bowl, toss all the salsa ingredients together.

Crispy Tortilla Strips:

1. Use a pizza cutter or sharp knife to cut each tortilla into thin strips (approx. 1/8″ thick).
2. In a small skillet, heat 2 tbs olive oil over medium-high heat until a small piece of tortilla sizzles when dropped into the oil.
3. Place the tortilla strips into the oil and fry for 2 minutes, until crisp, working in batches so as to not overcrowd the tortillas.
4. Remove and drain on a plate with paper towels.

Bringing it All Together:

1. Toast each of the hamburger buns.
2. To assemble, on each bottom bun, layer a veggie burger, lettuce, tomato, onion, smashed avocado, mango salsa, and or crispy tortilla strips.
3. Top with the bun tops.