- Hearty & Grounding
- Mains
- Vegan
- Prep 25 min
- Cook 35 min
- Serves 4 burgers
Proof that a veggie burger does not have to be an apology. Roasting the sweet potato first gives the patty body and a little caramel sweetness.
Ingredients
For the patties
- 1 large sweet potato (about 350 g), cut in cubes
- 400 g can black beans, drained
- 60 g rolled oats
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 2 garlic cloves, crushed
- 2 tbsp tomato paste
- 1/2 tsp salt
- 2 tbsp oil, for frying
For the spicy mayo
- 3 tbsp vegan mayonnaise
- 1 tsp sriracha
To build
- 4 burger buns (check they are vegan)
- 1 avocado, sliced
- A few lettuce leaves
- 1 tomato, sliced
Method
- Heat the oven to 200°C. Roast the sweet potato on a tray for 25 minutes until soft and lightly browned.
- Mash the sweet potato with half of the beans. Stir in the rest of the beans, lightly crushed, then the oats, paprika, cumin, garlic, tomato paste and salt.
- Shape into four patties and chill for 20 minutes so they firm up.
- Fry in the oil over medium heat for 4 minutes per side until crisp.
- Mix the mayo and sriracha. Toast the buns and build with mayo, lettuce, tomato, avocado and the patty.
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