Black Bean and Sweet Potato Veggie Burgers with Homemade BBQ Sauce
Mains
•
October 6, 2020

Black Bean and Sweet Potato Veggie Burgers with Homemade BBQ Sauce

Words by
Mains
•
October 6, 2020

Black Bean and Sweet Potato Veggie Burgers with Homemade BBQ Sauce

The ultimate veggie burger with all the trimmings! The patties are made from sweet potato and black beans. We have kept the mixture slightly chunky with the grated sweet potato and hand-mashed black beans as it gives them a nice texture and stops them from drying out.

Under 1 hour
4

Tips

  • When cooking the burger patties you don’t want the heat to be too high as the outside will cook and the inside won’t be cooked through.

  • We’ve included a recipe for our homemade BBQ sauce, as it tastes delicious but also because so many store bought options are filled with additives, preservatives and refined sugar. If you’re looking for a good store bought sauce we like the Morepork BBQ sauce or the Wild Meat BBQ sauce.  
  • If you’re burger buns aren’t as fresh as you’d like you can steam them - It might sound strange but they go super soft! All you have to do is line a steamer with some baking paper, cut the buns in half and allow to steam for 3-5 minutes. ‍
INGREDIENTSIngredients

Black bean, sweet potato patties

  • 400g cooked black beans, 400g tin (drained and rinsed)
  • 1 small orange sweet potato (1 cup, grated)
  • 1 egg
  • 3 Tbsp flour or spelt flour
  • ½ tsp paprika
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • Salt and pepper
  • Olive oil for frying

BBQ sauce

  • 2 Tbsp olive oil
  • 1 small brown onion (super finely diced)
  • 4 garlic cloves (crushed)
  • 1 tsp paprika
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp chilli flakes
  • 4 Tbsp tomato paste
  • 2 Tbsp honey
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp tamari
  • 1 tsp wholegrain mustard

Caramelised onions

  • 2 brown onions (finely sliced)
  • 2 Tbsp butter
  • Pinch of salt

To serve

  • 4 burger buns
  • 150g cheddar cheese
  • ½ head iceberg lettuce (finely shredded)
  • 6-8 pickles (sliced)
  • Mayonnaise, aioli or butter (optional)
METHODMethod
  1. Start by making the BBQ sauce. Add the olive oil to a small saucepan over low-medium heat. Add the onion and garlic and cook for 5 minutes or until the onions have softened.
    ‍
  2. Add the spices and chilli flakes and cook for a couple more minutes.
    ‍
  3. Add the tomato paste, honey, apple cider vinegar, tamari and mustard. Increase the heat for a few minutes before turning it down to a gentle simmer. Simmer for 5-7 minutes or until nicely reduced and the consistency of a store-bought BBQ sauce. Remove from the heat and set aside to cool.
    ‍
  4. Next up start cooking the caramelised onions so they have enough time to caramelise while you prepare everything else ready. Add the butter to a large pan over medium heat, add the onions once the butter has melted and started to sizzle, season with a pinch of salt and reduce the heat. Cook the onions until slightly golden, around 15–20 minutes. Be sure to keep stirring every few minutes to prevent them from sticking.
    ‍
  5. ‍To prepare the patties, add the black beans to a medium-sized bowl, mashing roughly with the back of a fork. Add the remaining ingredients and mix well. Form into four patties.
    ‍
  6. Add a generous amount of olive oil to a large pan over medium-high heat, add patties and reduce heat. Cook for 3-5 minutes on each side until golden brown and cooked through. When the patties are nearly cooked add the sliced cheddar to the top so it can melt.
    ‍
  7. Time to assemble the burgers - add a little butter, mayo or aioli to the burger bun, top with the pattie, then add a generous dollop of the BBQ sauce, some pickles, caramelised onions, shredded lettuce and the top of the burger bun.
To serve
SERVE WITH
VARIATIONS

Vegetables

  • For a lighter option you can serve your burger inside the leaves of the iceberg lettuce.

Protien

  • You can swap out the veggie pattie for beef.
TIPS

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Additional reading

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