To celebrate World Vegetarian Day on October 1st we are sharing this delicious smokey black bean and sweet potato burgers with you! This is easy to whip up and serves 4 people!
450g sweet potatoes, (about 3 medium)
3 tbsp rapeseed or sunflower oil
1 onion, finely chopped
½ red pepper, diced
2 garlic cloves, crushed
1 tbsp smoky chipotle paste
1 tbsp ground flaxseed
1 x 380g carton black beans, rinsed and drained
125g cooked quinoa
2 tbsp chopped coriander
zest and juice of ½ lime
2 tbsp polenta or cornmeal
For the sauce
150g dairy-free yogurt
1 tsp smokey chipotle paste
½ tbsp maple syrup
4 burger buns
1 ripe avocado, sliced
a handful of cress or sprouted seeds (optional)
Cook the sweet potatoes; pierce them with a fork and microwave on high, on a piece of kitchen paper, for 10-15 minutes 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 15 minutes before mashing. Leave to cool.
Meanwhile, heat 1 tablespoon of oil in a nonstick frying pan; fry the onion and pepper for 5-6 minutes. Stir in the garlic and the chipotle paste; cook for 1 minute more.
Mix the ground flaxseed with 3 tablespoons of cold water in a small bowl and leave for 5 minutes, 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 20 minutes in the freezer, or 45-60 minutes 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 3 minutes on a medium heat, or until golden. Add another tablespoon of oil, flip the burgers and cook for another 3 minutes or until crisp and hot.
Meanwhile, toast the cut sides of the burger buns, then add a burger, some avocado, a spoonful of sauce and cress or sprouted seeds, if you like. Finish with the bun lids.
A bowl of traditional Korean napa kimchi with white rice.