Black Bean Burgers

Preheat the oven to 425°F. Cut the sweet potato into wedges. Transfer to a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Bake the fries until tender and browned in spots, about 18 to 22 minutes.

Drain and rinse the black beans. Add the garlic to a food processor and pulse to chop. Add the cumin, black beans, Worcestershire powder, flaxseed meal, garbanzo bean flour, as many Aleppo pepper flakes as you’d like, and ¼ tsp salt. Pulse a few times to mix until combined. Form the burger mix into 2 patties and chill in the refrigerator.

In a small bowl, combine the Vegenaise, 2 tsp of ketchup, and a pinch of salt. Mix well.

Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once the oil is hot, add the black bean burgers and cook until crisp and heated through, about 3 to 5 minutes per side.

Pop the pretzel buns into the toaster to warm. Place the black bean burgers on the bottom bun and top with zucchini pickles and lettuce leaves. Spread some of the prepared sauce onto the top bun and close the burgers. Serve with the sweet potato fries.