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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
SERVES 4
Ingredients
Burger
- 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
Method
- Preheat the oven to 220°C, fan 200°C, gas 7.
- 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.
- 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.
- 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.
- Mix together the ingredients for the chipotle mayo.
- 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 https://www.loveoggs.com/recipe/mayonnaise/
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