Heat oven to 450° & place 1 or 2 sweet potatoes unwrapped for 50 minutes. I usually make more because you know who (Bunbun) enjoys them also.
While they are cooking you can prep the rest of the ingredients & enjoy a cold drink. :)
I used 1 can of chick peas & 1 can of white kidney beans. Rather than use a fork, I dig in with my hands & squeeze those babies to pieces! Or, you can mash with a fork.
1/2 cup whole wheat flour, 1/2 cup of nutritional yeast flakes1 tablespoon, or so, of Chipotle Mango seasoning, cayenne for you & salt to taste are all added with the sweet potato once cooked; I used about 6 cups of sweet potato, & blended together.
For this next part, I enjoy the rubber gloves! Use a quarter measuring cup to scoop some of the mixture & shape a patty that is 1/4 inch thick; any thicker & you will have a mushy in middle burger. Once shaped, lay it on a plate that has plenty of spelt bread crumbs & coat the patty on all sides. Gently set on a cookie sheet or plate. Whatever will accomodate the amount you are making. Then on Medium/High heat, use grapeseed oil to pan fry the patties until you are pleased with the "doneness" of them.
These were served on toasted thin buns with dijon mustard, sweet red onion, tender avocado & crisp romaine lettuce. Turns out grapeseed oil makes a decent pomme frite as well!
Based on the recipe from http://kblog.lunchboxbunch.com