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1.
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First, make the mayo: add all of the mayo ingredients into a medium sized bowl and stir until combined.
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Refrigerate until serving.
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2.
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Preheat the oven to 375 F. On a large rimmed sheet pan, place the diced sweet potatoes, olive oil, and all the spices.
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Toss until sweet potatoes are coated, spread into a single layer and place into the heated oven.
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Roast for about 25 minutes, flipping once, or until sweet potatoes are fork tender.
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Remove from oven.
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Let them cool for a few minutes.
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3.
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Place all of the veggie burger ingredients (beans through paprika) into a food processor and process for about 10 20 seconds until everything is mixed together but still has some texture to it.
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Form patties (you should get about 6 of them depending on the size you make) and place them on a parchment paper lined baking sheet.
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Chill in the refrigerator for about 20 minutes.
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4.
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Heat a large pan over medium heat and coat the bottom with a thin layer of olive oil.
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Place burgers in the hot pan and cook for about 10 minutes, flipping once, until burgers are heated through.
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If grilling the burgers, grill over medium heat and rub a little bit of olive oil on the grill to ensure that the burgers dont stick.
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5.
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Top veggie burgers with curry cilantro mayo and enjoy on a bun with toppings of your choice!
