Prepare Your Ingredients
Wash and dry your produce, then preheat oven to 450° F.
Lightly grease 2 baking sheets (foil line for easy cleanup).
Rinse and completely drain the black beans.
Cut the potatoes into ½” wedges, and place on one of the baking sheets.
Mince the onion and 3 garlic cloves.
Thinly slice the tomato.
Roughly chop the cilantro to make about 1 Tbsp.
Roast the Potatoes
Generously drizzle potatoes with olive oil and season with salt and pepper.
Remove the thyme leaves over the potatoes.
Mix to coat evenly and place on the top rack to roast for 15 minutes.
Remove potatoes, flip, and roast an additional 7-10 minutes or until browned and tender.
Make the Patties
Place beans in a large bowl and mash with the bottom of a heavy cup or potato masher.
Crack in the egg, then add the onion, cilantro, garlic, 1 tsp. soy sauce, ½ the panko (add more if the burgers are not firm enough) and salt and pepper to taste.
Mix well, then form 2 thick patties (about the same diameter as the buns) and place on second baking sheet.
Bake the Burgers
Move the potatoes to the middle rack, and place the burgers on the top rack.
Bake the patties for 8-10 minutes.
Gently flip the burgers and cook an additional 8 minutes.
During the last 3 minutes, add the buns to the oven to toast.
Prepare the Aioli & Slice the Avocado
Meanwhile, in a small bowl, mix together the mayonnaise, desired sriracha, and 1 tsp. lime juice.
Cut the avocado in half, scoop from shell with a spoon and thinly slice.
Place a slice of cheddar over each of the hot burgers and spread desired aioli sauce on buns.
Place a burger on the bottom bun and top with a bit of arugula, avocado, and tomato.
Place the baked potato wedges and lime wedges alongside the burgers and enjoy!