Smoky Black Bean and Sweet Potato Burgers
These hearty plant-based burgers combine smoky chipotle heat with nutritious black beans and sweet potatoes. Encased in a crispy polenta crust and topped with a creamy dairy-free sauce and fresh avocado, they offer a satisfying, flavor-packed alternative to traditional barbecue fare. Perfect for a quick weekday dinner or a summer cookout.
Instructions
- 1
Cook the sweet potatoes (450 g) by piercing them with a fork and microwaving on high for 10-15 minutes until tender. Scoop out the flesh, mash roughly, and leave to cool.
- 2
Heat rapeseed oil (1 tbsp) in a frying pan and fry the onion (1) and red bell pepper (0.5) for about 6 minutes. Stir in the garlic cloves (2) and chipotle paste (1 tbsp), then cook for 1 more minute.
- 3
Whisk the ground flaxseed (1 tbsp) with 3 tablespoons of cold water in a bowl and let sit for 5 minutes until it thickens into a gel.
- 4
In a mixing bowl, partially crush the black beans (380 g). Add the quinoa (125 g), fresh coriander (2 tbsp), lime zest (1), and the flax egg. Mix in the sweet potato and fried onion mixture, then season well.
- 5
Shape into 4 burgers with wet hands. Sprinkle both sides with polenta (2 tbsp). Chill on a tray in the fridge for 45-60 minutes.
- 6
Prepare the sauce by whisking vegan mayonnaise (150 g), chipotle paste (1 tsp), agave syrup (0.5 tbsp), and lime juice (1 tbsp) in a bowl.
- 7
Heat the remaining rapeseed oil (2 tbsp) in a non-stick pan. Fry the burgers for 3 minutes per side until golden and crisp.
- 8
Toast the burger bun (4). Layer the bases with vegan coleslaw (100 g), a burger patty, avocado (1) slices, chipotle sauce, and cress (1 handful). Top with the bun lids.
Nutrition Facts
Per portion