Blackbean and chipotle burger

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Caramelised sweet potato and smoky chipotle mayo, this black bean burger packs a punch and will keep you coming back time and again!

PREP TIME 25 minutes
COOK TIME 55 minutes



  • 1 large sweet potato (roughly 350g), peeled and cut into 1cm chunks
  • 2 tbsp vegetable oil
  • X2 400g tins black beans, drained and rinsed
  • 1 medium red onion, finely chopped
  • 3 large garlic cloves, finely crushed
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chipotle paste
  • 30g coriander, finely chopped
  • 60g vegan breadcrumbs
  • 50ml OGGS® aquafaba

Chipotle Mayo

  • 4 tbsp OGGS mayonnaise
  • 1 tsp chipotle paste
  • Zest ½ lime

To Serve

  • 4 vegan burger buns, sliced in half
  • 1 baby gem lettuce, leaves separated
  • 1 large tomato, thinly sliced
  • Your favourite vegan cheese
  • 4 tablespoons of caramelised onions


  1. Preheat the oven to 220°C, fan 200°C, gas 7.
  2. On a large roasting tray, toss the sweet potato in 1 tbsp oil and roast for 30-35 minutes, tossing occasionally, until caramelised and tender.
  3. Meanwhile, heat the remaining 1 tbsp of oil in a large frying pan over a medium-high heat and fry the beans, onion, garlic, paprika, cumin and ground coriander for 10 minutes, stirring occasionally, until the mix is dry and the onion is soft.
  4. Tip the sweet potato, bean mix, chipotle paste, coriander, breadcrumbs, and OGGS® aquafaba into a large food processor and blend until it forms a rough paste. Season to taste with sea salt and black pepper then shape into 4 even-sized patties. Place on a baking tray lined with parchment and bake for 15 mins until piping hot and a skin has formed.
  5. Mix together the ingredients for the chipotle mayo.
  6. Toast the burger buns and fill with the mayo, lettuce, burgers, tomato and caramelised onions.

Top Tips

• To make your own vegan mayonnaise check out our recipe at

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