Sweet potato burger with avocado cream
Although we have plenty of choices on the supermarket shelves for plant-based patties, nothing beats a homemade burger! This vegan sweet potato burger is healthy, delicious and made from simple ingredients.
Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!
A really great vegan burger is hard to beat, especially when it’s easy to make and contains simple ingredients that you probably already have in your cupboard. If you’re looking for new vegan sweet potato recipes to use up that big bag of potatoes, this is a truly delicious option.
Total Time: 35 minutes
Servings: 4
Rating:
Total Time: 35 minutes
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- For the burgers:
- 125 125 g sweet potatoes
- 0.25 0.25 240g can of black beans
- 0.5 0.5 Tbsp olive oil
- 0.125 0.125 red pepper, finely diced
- 0.25 0.25 onion, finely diced
- 0.25 0.25 tsp cumin
- 0.125 0.125 tsp cayenne pepper
- 1.5 1.5 Tbsp white breadcrumbs
- Salt and pepper, to taste
- For the avo cream:
- 0.5 0.5 avocados
- 1 1 tsp lime juice
- 0.5 0.5 garlic cloves
- Salt and pepper, to taste
- Handful of coriander
- To serve:
- 0.5 0.5 beef tomatoes
- 1 1 bread rolls
- 0.5 0.5 Tbsp vegan mayonnaise
- 1 1 lettuce leaves
- 0.5 0.5 Tbsp jalapeños
Method
- Preheat oven to 200°C. Peel the sweet potatoes, cut into chunks, spread onto a baking tray and bake for around 20 mins, or until tender. Rinse the black beans with cold water and leave to drain, then purée in a food processor along with the cooked sweet potato, then set aside in a large bowl.
- Next, lightly fry the diced pepper and onion in a pan with 1 tbsp. of the olive oil, adding the cumin and cayenne pepper towards the end. Add to the sweet potato and bean purée, along with the breadcrumbs. Mix well and add salt and pepper to taste, then set aside for at least 30 mins to thicken.
- Skin and stone the avocado and blend with the lime juice in a food processor. Peel and crush the garlic and stir in, then season with salt and pepper. Pick the coriander leaves from the stems, chop finely and stir in to the avo cream.
- Heat the remaining oil in a pan. Shape 4 patties from the sweet potato mix and fry on each side for 2 mins until golden brown.
- To serve, thickly slice the tomatoes. Slice the jalapeños and mix with the mayo. Cut the bread rolls in half, toast, and spread the bottom half with the jalapeño mayo. Garnish with the lettuce and tomatoes, and add a sweet potato patty. Top with a blob of avo cream and place the other half face down on top.
Looking for more vegan burger inspiration?
Here are our all-time favourite vegan burger recipes!
