Sweet potato, black bean and quinoa burger recipe
Loaded with bold flavours, easy to put together, made with mostly store cupboard ingredients and vegan, to boot – these sweet potato and black bean burgers deserve a spot at your next barbecue (or a place under your grill).
The patties are made from a baked sweet potato, black bean and quinoa base, which means they tick all the right boxes when it comes to wholesome, healthy, protein-rich ingredients. And thanks to a clever cornflour (cornstarch) coating, the texture is nigh on perfect: the exterior is pleasingly charred and crispy, while the centre remains soft, chewy and tender.
When it comes to assembly, toasting your burger buns makes all the difference, so don’t skimp on that step. Lettuce and onions add crunch, while the chipotle mayo provides a subtly smoky, slightly spicy note, which is countered nicely by slices of creamy avocado.
Put simply, this is a vegan burger that delivers taste, texture and nutritional value in spades and in no way plays second fiddle to traditional meat-based offerings. We call that a win-win (and a must-try).
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 2 medium sweet potatoes (approx. 350g total weight)
- 1 x 400g tin black beans, drained and rinsed
- 125 g cooked quinoa
- 0.5 red onion, very finely chopped
- 1 small red chilli, finely diced
- 1 handful coriander, finely chopped
- 1 lime, zest only
- 50 g cornflour
- 1 pinch salt and pepper
- 1 tbsp olive oil
- 2 medium sweet potatoes (approx. 350g total weight)
- 1 x 400g tin black beans, drained and rinsed
- 4.4 oz cooked quinoa
- 0.5 red onion, very finely chopped
- 1 small red chilli, finely diced
- 1 handful coriander, finely chopped
- 1 lime, zest only
- 1.8 oz cornflour
- 1 pinch salt and pepper
- 1 tbsp olive oil
- 2 medium sweet potatoes (approx. 12oz total weight)
- 1 x 14oz can black beans, drained and rinsed
- 4.4 oz cooked quinoa
- 0.5 red onion, very finely chopped
- 1 small red chili pepper, finely diced
- 1 handful cilantro, finely chopped
- 1 lime, zest only
- 1.8 oz cornstarch
- 1 pinch salt and pepper
- 1 tbsp olive oil
- 4 vegan burger buns, sliced in half
- 4 slices plant-based cheese (we like Nurishh’s Cheddar Style Slices)
- 1 tbsp chipotle paste
- 4 tbsp vegan mayonnaise
- 2 avocados, sliced
- 4 large lettuce leaves
- 0.5 red onion, finely sliced
- 4 vegan burger buns, sliced in half
- 4 slices plant-based cheese (we like Nurishh’s Cheddar Style Slices)
- 1 tbsp chipotle paste
- 4 tbsp vegan mayonnaise
- 2 avocados, sliced
- 4 large lettuce leaves
- 0.5 red onion, finely sliced
- 4 vegan burger buns, sliced in half
- 4 slices plant-based cheese (we like Nurishh’s Cheddar Style Slices)
- 1 tbsp chipotle paste
- 4 tbsp vegan mayonnaise
- 2 avocados, sliced
- 4 large lettuce leaves
- 0.5 red onion, finely sliced
Details
- Cuisine: International
- Recipe Type: Vegan
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 45 mins
- Serves: 4
Step-by-step
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
- Bake the sweet potatoes in the preheated oven for approximately 40 minutes, or until soft in the centre. Leave to cool completely.
- Once cool, slice the potatoes in half and scoop the soft flesh into a large bowl. Add the drained black beans.
- Using a stick blender or potato masher, roughly mash the beans and sweet potato. Add the quinoa, onion, chilli, coriander (cilantro) and lime zest to the bowl, season and mix well.
- Tip the cornflour (cornstarch) onto a large plate.
- Divide the sweet potato and bean mix into 4 equal-sized balls. Roll each ball in the cornflour (cornstarch), coating all over and dusting off the excess.
- Set a large griddle or frying pan (skillet) over a medium-high heat. Working in batches, add the burger buns to the pan and lightly toast on each side. Set aside.
- Return the pan (skillet) to the heat with 1 tbsp olive oil. Once hot, add the cornflour-coated balls, squashing them down into patty-shapes with a spatula. Cook for 2 minutes, then flip over.
- Top each patty with a slice of plant-based cheese, then immediately cover the pan with a lid or a large heatproof bowl. Cook for another 2 minutes, until the vegan cheese has melted and the burger is crisp and starting to char on the outside.
- In a small bowl, mix the chipotle paste with the vegan mayonnaise.
- To assemble the burgers, layer the base of each toasted bun with the lettuce and onions. Place a sweet potato and black bean patty on top, followed by the avocado slices. Add a spoonful of chipotle mayo, then sit the bun lid on top. Serve immediately.
Adapted from a recipe supplied by Nurishh, the plant-based cheese company. Image courtesy of Nurishh.
You might also like:
Budget black bean burger recipe
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature