Smoky black bean and sweet potato vegan burgers

Our ultimate vegan burger is made with black beans and sweet potatoes. Just add a side serving of potato wedges.

Ingredients

Instructions

1. Cook the sweet potatoes; pierce them with a fork and microwave on high, on a piece of kitchen paper, for
   10-15 minutes until tender, turning half way. Split, scoop out the flesh, discard the skin; mash roughly and season. Or roughly chop, then steam them for about
   15 minutes before mashing. Leave to cool.
2. Meanwhile, heat 1 tablespoon of oil in a nonstick frying pan; fry the onion and pepper for
   5-6 minutes. Stir in the garlic and the chipotle paste; cook for
   1 minute more.
3. Mix the ground flaxseed with 3 tablespoons of cold water in a small bowl and leave for
   5 minutes, until it thickens and gels (this acts as an egg replacer – or use 1 medium egg if not vegan).
4. Crush the beans in a mixing bowl so that they are partly mashed, but there are still some whole beans showing. Add the quinoa, coriander, lime zest plus a good squeeze of lime juice. Mix in the sweet potato, the flax and the onion mixture; season well.
5. Shape into 4 burgers. The mixture will be sticky – using wet hands will help. Sprinkle half the polenta over one side of the burgers, then turn over and sprinkle with the rest. Chill on a tray; about
   20 minutes in the freezer, or
   45-60 minutes in the fridge.
6. Combine the sauce ingredients in a bowl; add a squeeze of lime juice.
7. Heat 1 tablespoon of oil in a large nonstick frying pan. Fry the burgers for
   3 minutes on a medium heat, or until golden. Add another tablespoon of oil, flip the burgers and cook for another
   3 minutes or until crisp and hot.
8. Meanwhile, toast the cut sides of the burger buns. Top the base of each bun with some slaw, then add a burger, some avocado, a spoonful of sauce and cress or sprouted seeds, if you like. Finish with the bun lids.

Nutrition