Mexican Black Bean Burger

For the Burger Patty:

• 2 tablespoons oil
• 1 heaped cup cabbage
• 1⁄4 teaspoon asafoetida
• 1 cup sweet potato (chopped)
• 1⁄2 teaspoon salt
• 1 teaspoon cumin powder
• 2 1⁄2 cups black beans
• 1 teaspoon chipotle powder
• 1 tablespoon tomato paste
• 5 jarred jalapeños
• 1⁄4 cup cilantro (loosely packed)
• 1⁄4 cup parsley (loosely packed)

For Assembly:

• 4 burger buns
• Corn Salsa
• In and Out Sauce or Chipotle Mayo
• Lettuce

1. Preheat oven to 400 degrees F.
2. In a stove top pan, heat oil and add cabbage and asafoetida on medium heat for a couple of minutes until cabbage begins to soften.
3. Add the sweet potato, salt, and cumin powder. Sauté for 2 -3 minutes then cover with a lid and cook until soft, approximately 10 minutes. Add black beans, chipotle powder, and tomato paste to the pan. Cook for 5 minutes with a closed lid. Remove from heat and let cool slightly.
4. Add sweet potato mixture with jarred jalapeños, parsley, and cilantro into a food processor and pulse till combined. The mix doesn't need to be completely crushed, I quite like having whole beans in there too.
5. Split mixture into 4 or 6 burgers depending on desired size and mold into burger patties.
6. Place patties onto a baking tray lined with parchment paper. Spray or brush each patty with oil then place into the oven and bake for 20 minutes flipping over halfway. Once firm on both sides, remove from oven and gather your toppings and sauces of choice. I would recommend the chipotle mayo,  corn salsa and the in-and-out sauce
7. Toast your bun, layer on the sauces generously, and add your crisp lettuce, your patty, and the corn salsa.
8. ♡ Sprinkle a little love, say a little prayer, and nourish yourself. 

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