• Preheat the oven to 350.

  Drain and rinse the beans. Spread the beans on a lined baking sheet. Roast for 10-15 minutes, or until they are dried and most of them are split open. Let them cool.
• Heat 1 tablespoon of olive oil in a large pan or skillet over medium heat.

  Add the red pepper, red onion, green onion, and garlic. Sautee for 5-6 minutes or until the vegetables are translucent and the garlic is light golden. 
• Remove the pan from the heat and let them cool. Transfer the vegetables to a paper towel-lined plate and blot the moisture from them.
• Place the sauteed vegetables and all of the remaining ingredients in a large mixing bowl.

  Use a fork to break up the baked sweet potato and begin to incorporate the ingredients together.
• Add the beans to the mixture. Partially mash them with a fork and combine all of the ingredients together. Keep some beans whole and chunky -- this will help keep the burgers from being mushy.
• Use your hands to form the patties in whatever size you prefer. They won’t shrink during cooking, so make the patties as wide as the buns.

  To make big, thick patties that fill a standard sized hamburger bun, use ½ cup measuring cup to portion out the mixture.
• These patties hold together the best when they are baked.

  Place the patties on a parchment lined baking sheet and bake at 350 for 10-12 minutes per side.

  If desired, you can also cook them on a regular or cast iron skillet over medium heat with one tablespoon of olive oil for about 5 minutes per side or until brown.

Storage, Freezing & Reheating

• Store leftovers in the refrigerator for 3-4 days. Reheat in the microwave or oven.

  Freeze cooked or uncooked patties in between sheets of parchment paper in an airtight container or freezer bag for 1-2 months.

  Thaw in the refrigerator and cook or reheat according to the directions.