1. Drain and rinse beans. Transfer beans to a bowl. Reserve.
2. In a sauté pan over medium heat, add 2 tablespoons oil, garlic and onions. Stir for 1 minute. Then add carrot. Sauté for 5 minutes, or until carrots soften and garlic and onions begin to brown.
3. Transfer contents of veggie pan to the bowl of beans. Use a potato masher or fork to mix and slightly mash the mixture, mashing roughly half the beans while leaving the remaining ones whole. Add cilantro, mint, egg, panko, cumin, chipotle powder, salt, and pepper. Mix all of the ingredients with a fork, then use your hands to form the mixture into patties. Reserve.
4. In a sauté pan over medium-high heat, add 1 tablespoon oil. When oil is hot, add patties. Cover with a lid and cook for 4 minutes. Flip patties and top each one with cheese. Cover and cook for 4 more minutes, or until cheese has melted and patties are cooked throughout.
5. If buns are too thick or too dense, pull a little bread from the center of the top half, or slice a bit off from one or both of the cut sides. While patties are cooking, brush buns with butter and toast, cut side down, in a pan until browned.
6. To serve Top with a slice of avocado and your favorite fixin’s
Note: There are lots of ingredients, so feel free to improvise.
1. Preheat oven to 420°F
2. Peel potatoes if you like (I don’t!)
3. Cut potatoes into fry-like shapes—thick or thin as you like
4. In a large bowl, add potatoes, olive oil, salt and pepper. Toss.
5. Spread potatoes out on a sheet pan (ideally lined with parchment paper to make clean-up easier). Reserve bowl.
6. Bake for approximately 40 minutes, turning once, or until potatoes are well-browned and crispy. (The time will depend on the thickness of your fries)
7. Return potatoes to the bowl and toss with any, or all of the optional ingredients. Serve immediately.