Black Bean-Pumpkin Burgers With Cilantro Yogurt Sauce

• For the burgers:
• 2 cups cooked black beans
• 1.5 cups pumpkin puree
• 1.25 cups whole wheat bread crumbs
• 2 tablespoons chipotle sauce (I use La Morena brand)
• 1 medium garlic clove, roughly chopped
• 1 egg, beaten
• A generous handful of cilantro leaves
• A few dashes of hot sauce
• 0.5 teaspoons ground cumin
• 0.25 teaspoons sea salt
• 0.25 teaspoons freshly ground black pepper
• 3 tablespoons organic canola oil
• For the sauce and assembly:
• 5 ounces full fat plain Greek yogurt
• 1 tablespoon mayonnaise
• 1 teaspoon lime juice
• 1/3 cup packed cilantro leaves
• Pinch of salt
• Romaine leaves
• Sandwich rolls, halved

1. In a food processor, combine all ingredients except canola oil. Pulse to combine. Do not puree - mixture should remain a bit chunky.
2. Heat a large nonstick skillet over medium heat and add enough canola oil to coat the bottom. Using your hands, divide mixture into burger-sized patties. Working in batches, cook patties until browned and crisp on the bottom, about 5 minutes, flip, and cook for another 5 minutes.
3. In a blender, combine yogurt, mayonnaise, lime juice, cilantro and salt. Puree until smooth. Taste and season with more salt or lime juice, if needed.
4. To assemble, place romaine leaves on bottom sandwich roll halves and top with pumpkin burgers. Spread yogurt sauce on top sandwich roll halves, assemble into burgers and serve immediately.

burgers, black beans, pumpkin puree, whole wheat bread crumbs, chipotle sauce, garlic, egg, generous handful, dashes of hot sauce, ground cumin, salt, freshly ground black pepper, canola oil, yogurt, mayonnaise, lime juice, cilantro, salt, sandwich rolls

Taken from food52.com/recipes/63658-black-bean-pumpkin-burgers-with-cilantro-yogurt-sauce (may not work)