Description
A delicious and nutritious black bean burger recipe featuring a flavorful blend of black beans, sweet potato, walnuts, and aromatic spices. These patties are pan-fried to golden perfection and served in sourdough buns with fresh toppings like tomato, avocado, and rocket, accompanied by a refreshing cucumber and carrot salad with coriander and lime dressing. Perfect for a satisfying vegetarian meal.
Ingredients
Scale
For the Black Bean 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, for frying
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 Assemble
- 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 Crumbs and Sweet Potato: Place the wholemeal bread and walnuts into a food processor and pulse until you achieve fine crumbs. Prick the sweet potatoes with a fork and microwave on high for 5-10 minutes until soft. Once cooked, cut the sweet potatoes in half and scoop out the soft centers into the food processor with the bread and walnut crumbs.
- Make the Burger Mixture: Drain the black beans thoroughly to remove excess moisture, then add them to the food processor along with smoked paprika, ground cumin, onion granules, and tomato purée. Season generously with salt and pepper. Pulse the mixture until it is mostly smooth and holds together well when pressed.
- Shape and Chill Patties: Divide the burger mixture into four equal portions and shape into patties. Place them in the fridge for about 20 minutes to firm up, which helps them hold their shape during cooking.
- Prepare the Side Salad: While the patties chill, combine the sliced cucumber, carrot ribbons, finely chopped coriander, lime juice, and rapeseed oil in a bowl. Season lightly with salt and pepper and toss well. Set aside to allow the flavors to meld.
- Cook the Patties: Heat 2 tablespoons of rapeseed oil in a large non-stick frying pan over medium heat. Add the patties carefully and fry for 4-5 minutes on each side, or until they are golden brown and heated through.
- Assemble the Burgers: Cut the sourdough buns in half and lay a small handful of rocket on the base of each bun. Top with thick tomato slices followed by the cooked black bean patties. Add slices of avocado and finish with a dollop of coconut yogurt or your favorite burger sauce. Place the bun tops on and serve immediately.
- Serve: Serve the assembled black bean burgers alongside the fresh cucumber and carrot salad for a vibrant, nutritious meal.
Notes
- Ensure the black beans are drained well to avoid soggy patties.
- Microwaving the sweet potato is a quick alternative to baking; you can also roast it if preferred.
- Chilling the patties helps them hold their shape better when frying.
- Feel free to substitute rapeseed oil with olive oil if desired.
- Use gluten-free bread and buns to adapt this recipe for gluten-intolerant diets.
- To make the patties vegan, ensure the burger sauce is free from animal products.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American-style vegetarian
Keywords: black bean burger, vegetarian burger, sweet potato burger, meatless burger, plant-based burger, healthy burger recipe, homemade veggie burger
