Stranger Foods

Smoky black bean and sweet potato vegan burgers

Serves 4 | Prep 30 mins | Cook 10 mins

Our ultimate vegan burger is made with black beans and sweet potatoes. Just add a side serving of potato wedges.

Source: www.sainsburysmagazine.co.uk

Ingredients

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Imperial

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450 g sweet potatoes (about 3 medium)
3 tbsp rapeseed or sunflower oil
1 onion, finely chopped
½ red pepper, diced
2 cloves garlic, crushed
1 tbsp smoky chipotle paste
1 tbsp ground flaxseed
1x 300 g carton black beans, rinsed and drained
125 g cooked quinoa
2 tbsp chopped coriander
zest and juice of 0.5 lime
2 tbsp polenta or cornmeal

For the chipotle sauce

150 g 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
slaw
1 ripe avocado, sliced
a handful of cress or sprouted seeds (optional)

Instructions

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Cook the sweet potatoes; pierce them with a fork and microwave on high, on a piece of kitchen paper, for 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 before mashing. Leave to cool.
Meanwhile, heat 1 tablespoon of oil in a nonstick frying pan; fry the onion and pepper for . Stir in the garlic and the chipotle paste; cook for more.
Mix the ground flaxseed with 3 tablespoons of cold water in a small bowl and leave for , until it thickens and gels (this acts as an egg replacer – or use 1 medium egg if not vegan).
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.
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 in the freezer, or in the fridge.
Combine the sauce ingredients in a bowl; add a squeeze of lime juice.
Heat 1 tablespoon of oil in a large nonstick frying pan. Fry the burgers for on a medium heat, or until golden. Add another tablespoon of oil, flip the burgers and cook for another or until crisp and hot.
Meanwhile, toast the cut sides of the burger buns. Top the base of each bun with some slaw, then add a burger, some avocado, a spoonful of sauce and cress or sprouted seeds, if you like. Finish with the bun lids.

Nutrition

Per Serving	% Daily Value
Calories 849 kcal	42.5%
Total Fat 49 g	62.8%
Saturated Fat 5 g	25.0%
Carbohydrates 88 g	32.0%
Dietary Fibre 14 g	50.0%
Sugars 18 g	36.0%
Protein 7 g	14.0%
Sodium 1.7 g	73.9%

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