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Plant Based Burger
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5 from 1 vote

Easy Plant-Based Black Bean Burger

An easy black bean and sweet potato burger with Oggs aquafaba - Vegan burger recipe
Prep Time15 minutes
Cook Time45 minutes
Course: Main Course
Cuisine: American
Keyword: Aquafaba, black beans, chipotle,, Onion, paprika
Servings: 2
Calories: 702kcal
Author: Fiona Maclean adapted from Oggs

Equipment

  • Chefs Ring
  • Baking Tray
  • Stick Blender

Ingredients

Burger

  • 1 small sweet potato peeled and cut into 1cm chunks
  • 1 tbsp olive oil
  • 1 400g can of black beans drained
  • 1/2 medium red onion peeled and finely chopped
  • 2 cloves garlic peeled and finely chopped
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp ground coriander
  • 1 small chipotle chilli finely chopped
  • 30 g breadcrumbs
  • 1 tbsp Oggs aquafaba

Garnish

  • 2 tbsp egg-free mayo
  • 1 small chipotle chilli finely chopped
  • 1 handful rocket
  • 1/2 avocado pear
  • 1/2 lime
  • 1 handful rocket or salad leaves of your choice
  • 2 burger buns (vegan as appropriate)

Instructions

Burger

  • Pre-heat the oven to 200c (180 fan)
  • Toss the sweet potato in half a tablespoon of oil and season with salt and pepper
  • Roast for around 30 minutes until soft and starting to caramelise. Turn occasionally and add more oil if necessary
  • Heat the remaining oil in a large frying pan. Add the onion, garlic and spices and cook for 2 to 3 minutes
  • Add the beans and continue to cook for a further 10 minutes until the mixture is dry and the onions are really soft
  • Tip the sweet potato, bean mixture, chipotle, breadcrumbs and Oggs into a large bowl
  • Use a stick/immersion blender to create a chunky mixture. Alternatively, process in a food processor briefly or mash with a potato masher. You should be able to see small pieces of beans when you've finished.
  • Line a baking tray with parchment or silicone paper
  • Use a chef's ring to shape two or three patties, filling the ring up and pressing down firmly, before removing the ring
  • Put in the oven at 180C (170C fan) and bake for 15 minutes until piping hot
  • Serve

Garnish

  • Add the remaining chipotle to the mayonnaise and mix well
  • Mash the avocado with a little salt and pepper, then stir through the lime juice
  • Split your burger buns in half and toast lightly on each side
  • Build your burgers with a base layer of bun topped with a black bean patty followed by salad leaves, then mayo, then mashed avocado
  • Eat while hot!

Nutrition

Calories: 702kcal | Carbohydrates: 96g | Protein: 22g | Fat: 27g | Saturated Fat: 4g | Sodium: 1227mg | Potassium: 1277mg | Fiber: 24g | Sugar: 12g | Vitamin A: 10016IU | Vitamin C: 23mg | Calcium: 247mg | Iron: 7mg