Going all out for Lunch Box Club with this – and it does NOT disappoint. Veggie and vegan burgers have a pretty bad reputation for being boring/bland/dry [or all of the above] but we’re to change that with this one. Don’t be put off by the long ingredients list because the method is fairly straightforward since the blender does most of the work for the burgers and slaw and salad are chopped and mixed whilst your burgers cook away in the pan. We hope you love them!
sweet potato + black bean burgerPrint This
- FOR THE BURGERS
- 350g sweet potato, peeled and chopped into tiny chunks
- 1 white onion, finely diced
- 2 garlic cloves
- 1 red pepper, deseeded and chopped into
- tiny chunks
- 1 tin black beans, drained and rinsed
- 1 tsp ground cumin
- 1/2 dried oregano
- 1/2 salt
- 1 tsp paprika
- 1 tsp tomato puree
- 1 tbsp plain or wholemeal flour
- 1 tbsp extra virgin olive oil
- FOR THE SLAW
- 1/2 apple, thinly sliced
- 1 carrot, peeled and thinly sliced,
- 1/8 red cabbage, thinly sliced
- 1/8 white cabbage, thinly sliced
- 1 tsp vegan mayonnaise
- Zest and juice of 1/2 lime
- 1/2 large avocado, mashed
- FOR THE SALAD
- Salad leaves
- 12 cherry tomatoes, halved
- 1 cucumber, thinly sliced
- Handful of pumpkin seeds
- Balsamic glaze
- FOR THE REST
- 4 burger buns of choice
- Rocket leaves
- Mayonnaise, or relish of choice
1) Begin by boiling a saucepan of water on a medium heat and adding the cubed sweet potato. Boil for 15 minutes before draining.
2) Meanwhile, in a large bowl, add the diced onion, garlic, diced red pepper, black beans, ground cumin, oregano, salt, paprika, and tomato puree.
3) Add the cooked sweet potato chunks and combine, and then place 1/3 of the mixture into a blender and bled for a few seconds until an almost puree is formed.
4) Place the mashed mix back into the bowl with the rest, add the flour and combine.
5) Form the mixture into 4 patties and place them onto a lined baking tray. Cover the tray and place it into the fridge for a minimum of 1 hour. Overnight is fine too if you want to make ahead.
6) When you’re ready to cook, heat a large, non-stick pan on a medium heat and add the olive oil. Add the burger patties and cook for a few minutes until the burgers look like they’re cooked all the way through. This should take approx. 10-12 minutes.
7) In between flipping the burgers, prepare the slaw by combining all of the ingredients in a bowl and mixing well.
8) Also prepare the salad by combining the salad leaves, cherry tomatoes and cucumber.
9) To assemble the burgers, add some mayo to the buns, followed by the rocket, the cooked burgers, sliced tomato, and top with the other half of the bun.
10) Serve with the homemade slaw and side salad garnished with the pumpkin seeds and balsamic glaze. Enjoy!