Sweet Potato & Black Bean Burgers by Jess Beautician

The ultimate autumnal burger 🍔
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Jess from @jessbeautician has done it again with these mouth-watering homemade black bean burgers featuring our Organic Black Beans.
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Perfect for a bit of comfort, they’re a wonderful midweek pick-me-up when made in advance and are best enjoyed with some homemade potato wedges and our Organic Vegan Mayo 🍟 🌱

120 mins

4 people

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INGREDIENTS

For the Burgers:

Mr Organic Extra Virgin Olive Oil

2 medium sweet potatoes, peeled & cubed

Sea salt

1 white onion, finely diced

3 cloves garlic, minced

1 small red pepper, finely diced

2 tsp smoked paprika

1 tsp cumin

1 tsp dried chilli flakes

1 tbsp Mr Organic Tomato & Garlic Flavour Paste

1 cup pre-cooked quinoa (or brown rice)

1 can Mr Organic’s Organic Black Beans

5 tbsp brown rice flour (or buckwheat)

Handful fresh coriander, roughly chopped

Zest 1 lime

1 tsp Mr Organic Lime Juice

Black pepper

For the Chipotle-Coriander Mayo:

1/3 cup Mr Organic Egg-Free Mayo

1 tsp chipotle paste

Small bunch fresh coriander, finely chopped

METHOD

Pre-heat the oven to 200 degrees Celsius. Toss the sweet potato cubes in a good drizzle of Mr Organic Extra Virgin Olive Oil and a pinch of sea salt, then roast in the oven on a non-stick baking tray for 40 minutes, turning halfway through.
Meanwhile, add the diced onion into a pan along with a drizzle of Mr Organic Extra Virgin Olive Oil and sweat down. Next, add in the minced garlic and diced red pepper, and cook those down until soft.
Add in the smoked paprika, cumin and dried chilli flakes next, turn them through well before adding in the Mr Organic Tomato & Garlic Flavour Paste. Stir well and then set aside to cool.
Remove the roasted sweet potato from the oven, it should be nicely golden in colour and caramelised on the outside. Set aside to cool completely.
Once cool, add the roasted sweet potato to a food processor or mixing bowl, and blend or mash lightly. Add in the cooked quinoa, Mr Organic’s Black Beans, flour, coriander, lime zest and juice, and season well. Pulse or mash again just enough to combine.
Flour your hands, then divide the mixture into 4. Form one burger patty at a time using your hands, then place on a large plate. Set the burger patties in the fridge for one hour prior to cooking.
After an hour, remove the burger patties from the fridge and heat some more oil in a pan. Fry the burgers one at a time for 6-8 minutes on a medium heat on one side before flipping over to cook on the other.
Make the Chipotle-Coriander Mayo, mix together the Mr Organic Egg-Free Mayo, chipotle paste and chopped coriander in a bowl until well combined.
Once the burgers are cooked, serve them in toasted buns, spread on the Chipotle-Coriander Mayo and garnish with salad, red onion, tomato, avocado and fresh coriander.