Description
A delicious and nutritious black bean burger featuring wholemeal bread, walnuts, and sweet potato, seasoned with smoked paprika and cumin. Served with a fresh carrot and cucumber salad, ripe avocado, rocket, and a creamy coconut yogurt or burger sauce on sourdough buns. Perfect for a wholesome vegetarian meal.
Ingredients
Scale
For the Burger Patties
- 75g wholemeal bread or sourdough
- 75g walnuts
- 400g sweet potato
- 400g can black beans, drained
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp onion granules
- 1 tbsp tomato purée
- 2 tbsp rapeseed oil (to fry)
For the Salad
- ½ cucumber, halved, deseeded and sliced on an angle
- 2 large carrots (about 300g), peeled into ribbons
- Small bunch coriander, finely chopped
- 2 tbsp lime juice
- 1 tbsp rapeseed oil
To Serve
- 4 sourdough burger buns
- 2 large tomatoes, thickly sliced
- 1 avocado, peeled, stoned and sliced
- 50g rocket
- Coconut yogurt or burger sauce of choice
Instructions
- Prepare the breadcrumbs and walnuts: Put the wholemeal bread and walnuts in a food processor and pulse to make fine crumbs. This will provide the base texture for the patties.
- Cook the sweet potato: Prick the sweet potatoes with a fork and microwave for 5 to 10 minutes until soft. Cut in half and scrape the cooked centers into the food processor along with the bread and walnut crumbs.
- Add remaining patty ingredients: Make sure the black beans are thoroughly drained then add them to the food processor with the smoked paprika, ground cumin, onion granules, and tomato purée. Season generously with salt and pepper.
- Form the patties: Pulse the mixture until it is mostly smooth and holds together well. Divide the mixture into 4 equal portions and shape each into a patty. Chill for 20 minutes to help them firm up.
- Prepare the side salad: While patties chill, combine the cucumber slices, carrot ribbons, chopped coriander, lime juice, and rapeseed oil in a bowl. Season to taste and set aside.
- Cook the patties: Heat 2 tablespoons of rapeseed oil in a large non-stick frying pan over medium heat. Fry the patties for 4 to 5 minutes on each side until they are golden brown and heated through.
- Assemble the burgers: Split the sourdough burger buns and place a small handful of rocket leaves on the bottom half. Top with a few slices of tomato, then place the cooked black bean burger patty. Add sliced avocado on top, and finish with a dollop of coconut yogurt or your preferred burger sauce.
- Serve: Serve the assembled burgers with the carrot and cucumber salad on the side for a fresh and balanced meal.
Notes
- Microwave times for sweet potato may vary depending on size and microwave wattage; test with a fork for softness.
- For a firmer patty, chill the mixture longer or add a little oat flour if mixture seems too wet.
- You can substitute rapeseed oil with olive oil if preferred.
- Use gluten-free bread if you need to make this recipe gluten-free.
- To make the recipe vegan, ensure the burger sauce and yogurt are dairy-free.
- Toast the buns lightly before assembling for extra texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Vegetarian, American-style
Keywords: black bean burger, vegetarian burger, sweet potato burger, healthy burger, meatless burger, homemade burger
