• Heat the 1 tablespoon coconut oil in a skillet. Add the onion and sauté until softened, about 5-10 minutes. Add garlic and cook for 30-60 seconds.
• Transfer to a mixing bowl and add all of the other ingredients to the bowl. Use your hands or potato masher to mash everything together, especially the beans. The mixture will be rather sticky. Taste and add salt, if needed.
• Line a baking sheet or plate with parchment paper or plastic wrap. Form the burger mixture into 6 balls of equal size. Place the balls spaced about 3 inches apart on the plate or sheet. Gently flatten with the palm of your hand to form patties about 4 inches in diameter.
• Cover with plastic wrap and refrigerate until firm, about 1 hour. Don’t skip this step. It makes it much easier to cook and flip the burgers.
• Heat a large nonstick skillet over medium-high heat. Add a little oil to the pan and let it get nice and hot, about 20-30 seconds. Place the burgers in the hot pan, working in batches, if needed. Cook first side until golden brown, about 5-8 minutes. Gently flip the burgers over and cook on the remaining side.
• Serve on a bun with desired toppings.

For the Potato Wedges: 

• Line two baking sheets with parchment paper. Adjust oven racks so one is closer to the bottom of the oven and one is closer to the top. Heat oven to 450°F.
• Toss the sweet potato wedges with olive oil and arrange them in single layers on the baking sheets. Sprinkle with sea salt.
• Place the baking sheets in the oven and bake for about 10-15 minutes. Switch the baking sheets, top to bottom, and continue baking until fries are tender and golden on the edges, an additional 10-15 minutes. Cool slightly before serving.