These black bean and sweet potato burgers are hearty, flavourful, and naturally nourishing. Packed with fibre and plant-based protein, they’re a satisfying option for your microbes and taste buds, and will take your BBQ game to the next level!
Ingredients
Base:
- 130g sweet potato, chopped with skin on
- 1 x 400g tin of mixed beans, drained and rinsed
- 60g carrot, grated
- 1 large egg
- 1 tsp cumin
- 1 tsp garlic powder
- 10g fresh coriander, chopped
- 1 tsp smoked paprika
- 1 tsp chilli (fresh or flakes), optional
- 1 tbsp soy sauce
- a twist of black pepper
- 40g rolled oats
- 1 tbsp wholemeal flour
Pickled onions:
- 1 red onion, thinly sliced
- 1 lemon, juiced
- ½ tsp sea salt
Extras:
- Wholegrain burger buns
- Mixed leaves
- Kefir yoghurt
- Sliced tomato
- Sliced pickles
Method
- Combine the pickled onion ingredients in a bowl and scrunch together with your hands, before setting aside while making burgers.
- Place the sweet potato and a small splash of water into a microwave-safe dish. Cover and cook on high for 5 mins or until soft. Drain and cool.
- Place the beans and carrot into a large bowl and mix together. Set aside approx. 1 cup (130g) and place the rest in a food processor.
- Place the remaining base ingredients, apart from the oats and wholemeal flour, in a food processor. Blend roughly.
- Stir in the oats and wholemeal flour and reserved bean mix from step 3 and place in the fridge for 10 mins to firm up.
- Roll the chilled mix into burgers (approx. 75g each).
- Place a frying pan with olive oil over a low-medium heat. Add the burgers and cook for 4-5 mins on each side, or until golden brown.
- Finally, the burger build! Layer the bun with the burger, pickled onions and your chosen toppings. Serve up and enjoy!
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