Line a baking sheet with lightly greased tin foil & set aside. In a large mixing bowl add the roasted sweet potatoes & black beans. Lightly mash together.Stir in the quinoa, onions, garlic, egg, panko, brown sugar, paprika, cumin, cayenne, salt & pepper until evenly mixed.Shape mixture into six evenly sized patties & transfer to prepared baking sheet. Refrigerate until firm, about 30 minutes or up to overnight. If overnight, cover with plastic wrap.When ready to bake, preheat the grill to medium heat. Transfer the foil lined burgers to the grill & barbecue for 15 minutes, flip patties & continue cooking for an additional 10 to 15 minutes.Transfer to a bun brushed with chipotle mayo. Top with tomato, avocado, onion & lettuce.Enjoy!

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2 large sweet potatoes sweet potatoes, roasted & peeled 1 cup (250 mL) canned black beans, rinsed & drained 1 cup (250 mL) cooked quinoa 1/3 cup (85 mL) minced Vidalia onions 3 cloves of garlic, grated 1 large egg, whisked 1/2 cup (125 mL) panko bread crumbs 2 teaspoons (10 mL) brown sugar 1 teaspoon (5 mL) smoked paprika 1 teaspoon (5 mL) ground cumin 1 pinch cayenne pepper (optional) Salt & pepper, to taste Chipotle mayo, for serving 6 burger buns, for serving Sliced tomato, for serving Sliced avocado, for serving Sliced red onion, for serving Lettuce, for serving