Smoky black bean and sweet potato vegan burgers

Amazing vegan burger is made with black beans and sweet potatoes. Just add a side serving of potato wedges. Sweet, tender, flavorful, so healthy, and delicious.

Smoky black bean and sweet potato vegan burgers

Prep Time: 30 mins              Total Time: 40 mins
Serves: 4

Ingredients

• 450g sweet potatoes, (about 3 medium)
• 3 tbsp rapeseed or sunflower oil
• 1 onion, finely chopped
• ½ red pepper, diced
• 2 garlic cloves, crushed
• 1 tbsp smoky chipotle paste
• 1 tbsp ground flaxseed
• 1 x 380g carton black beans, rinsed and drained
• 125g cooked quinoa
• 2 tbsp chopped coriander
• zest and juice of ½ lime
• 2 tbsp polenta or cornmeal

For the chipotle sauce

• 150g vegan mayo, oat fraiche or dairy-free yogurt
• 1 tsp smoky chipotle paste
• ½ tbsp agave or maple syrup

To serve

• 4 burger buns, split - use gluten-free if needed
• Super slaw (see tip at the end of step 8)
• 1 ripe avocado, sliced
• a handful of cress or sprouted seeds (optional)

Instructions

1. Cook the sweet potatoes; pierce them with a fork and microwave on high, on a piece of kitchen paper, for 10-15 minutes until tender, turning half way. Split, scoop out the flesh, discard the skin; mash roughly and season. Or roughly chop, then steam them for about 15 minutes before mashing. Leave to cool.
2. Meanwhile, heat 1 tablespoon of oil in a nonstick frying pan; fry the onion and pepper for 5-6 minutes. Stir in the garlic and the chipotle paste; cook for 1 minute more.
3. Mix the ground flaxseed with 3 tablespoons of cold water in a small bowl and leave for 5 minutes, until it thickens and gels (this acts as an egg replacer – or use 1 medium egg if not vegan).
4. Crush the beans in a mixing bowl so that they are partly mashed, but there are still some whole beans showing. Add the quinoa, coriander, lime zest plus a good squeeze of lime juice. Mix in the sweet potato, the flax and the onion mixture; season well.
5. Shape into 4 burgers. The mixture will be sticky – using wet hands will help. Sprinkle half the polenta over one side of the burgers, then turn over and sprinkle with the rest. Chill on a tray; about 20 minutes in the freezer, or 45-60 minutes in the fridge.
6. Combine the sauce ingredients in a bowl; add a squeeze of lime juice.
7. Heat 1 tablespoon of oil in a large nonstick frying pan. Fry the burgers for 3 minutes on a medium heat, or until golden. Add another tablespoon of oil, flip the burgers and cook for another 3 minutes or until crisp and hot.
8. Meanwhile, toast the cut sides of the burger buns. Top the base of each bun with some slaw (recipe below), then add a burger, some avocado, a spoonful of sauce and cress or sprouted seeds, if you like. Finish with the bun lids. 

Tip

How to make super slaw to serve:
Whisk the juice of 1⁄2 lime, 1 tbsp agave syrup or maple syrup, and 1 tbsp rapeseed oil with seasoning in a bowl. Toss in 2 tbsp chopped coriander, 2 large carrots, grated, 1⁄4 red cabbage, shredded, 20g rocket (optional) and mix well.

Change your burger flavour
Go Mexican: switch the chipotle paste for 1⁄2 tsp each of ground cumin, smoked paprika and chilli powder; serve with dairy-free oat fraiche or soured cream mixed with lime juice.

Make it Middle Eastern: use 1⁄2 tsp each ground cumin, coriander and cinnamon instead of chipotle paste, lemon in place of the lime; add harissa-swirled dairy-free yogurt.