Sarah Graham’s Epic Sweet Potato and Black Bean Burgers

Name: Epic Sweet Potato and Black Bean Burgers
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Cuisine: International
Ingredients: 1 tbsp olive oil; 1 medium red onion (diced); 1 clove garlic (crushed); 1 tsp ground cumin; 1/2 tsp smoked sweet paprika; Salt; Pepper; 1 cup cooked and mashed sweet potato; 400 g tinned black beans (drained and rinsed); 1/2 cup cooked brown rice / quinoa or a mixture; 1 tbsp psyllium husks (to bind); 1 egg (lightly whisked with a fork); Pickled cucumbers (to serve); Hummus; Avocado; Pickles; Tomato relish; Burger buns

Sarah Grahamʼs Epic Sweet Potato and Black Bean Burgers recipe tastes incredible. See ingredients & method below.

These burgers make great festive food, and are legendary when it comes to being budget-friendly but packed with plant-based goodness and flavour.

This dish is ideal as a make-ahead option for entertaining or weeknight dinners. You can also experiment with different beans or grains in the patties. ... More

prep

cook

yield

difficulty

Pairs with

Cider

Beer

Epic Sweet Potato and Black Bean Burgers

Media Credit: Henk Hatting

Ingredients

Burger patties

1 tbsp olive oil
1 medium red onion (diced)
1 clove garlic (crushed)
1 tsp ground cumin
1/2 tsp smoked sweet paprika
Salt
Pepper
1 cup cooked and mashed sweet potato
400 g tinned black beans (drained and rinsed)
1/2 cup cooked brown rice / quinoa or a mixture
1 tbsp psyllium husks (to bind)
1 egg (lightly whisked with a fork)
Pickled cucumbers (to serve)

To serve

Hummus
Avocado
Pickles
Tomato relish
Burger buns

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Method

Tips

Preheat oven to 180°C fan-forced (200°C conventional).
Heat the oil in a pan and fry the onion for about 15 minutes until soft and starting to caramelise. Add in the garlic and spices for the last 1-2 minutes of cooking, and then transfer to a large mixing bowl. (If cooking the sweet potato and brown rice/quinoa from scratch, cook it alongside the onions).
Add in the mashed sweet potato, cooked rice/quinoa, psyllium husks and egg and mix everything together until well combined.
Leave to rest in the fridge for 30 minutes if you have the time (they hold their shape better when slightly cooler).
Shape into palm-sized burger patties about 2 cm thick and place on a large shallow baking tray lined with non-stick baking paper.
Bake for 25-30 minutes or until golden and fragrant and holding their shape.
Meanwhile, prepare your garnishes (see suggestions in the ingredients list).
To serve, layer onto the burger buns as follows: hummus, fresh avocado, pickle, burger and then top with the tomato relish.

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