Sweet potato, mushrooms and black beans get whizzed together to create a nutritious burger, fit for vegetarians and meat eaters alike!
All topped with a zingy and crunchy slaw, what's not to love?
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
Cal/Serv:
558
Ingredients
For the burgers
1
medium sweet potato (about 150g), roughly chopped (skin on)
200g
chestnut mushrooms
2Tbsp.
olive oil
400g
black beans, drained and rinsed
1Tbsp.
wholegrain mustard
Large handful parsley, finely chopped
1
medium egg
40g
dried breadcrumbs
For the chopped coleslaw
1/4
small red cabbage, central core removed
1
medium carrot, roughly chopped
40g
cornichons
Large handful parsley
150g
light mayonnaise, or full-fat if you prefer
1Tbsp.
red or white wine vinegar
1Tbsp.
wholegrain mustard
To serve
4
burger buns, split and toasted
2
tomatoes, sliced
Directions
Step 1For the burgers, in a food processor whizz the sweet potato until finely chopped (alternatively, coarsely grate). Add the mushrooms and whizz until finely chopped (or do this by hand).
Step 2Heat 1tbsp oil in a large non-stick frying pan over high heat. Scrape in the vegetable mixture. Cook, stirring occasionally, for 5min. Tip into a bowl and leave to cool for 5min.
Step 3Meanwhile, pulse the black beans in the food processor until roughly chopped. Add to the mushroom bowl with the remaining burger ingredients and plenty of seasoning. Mix well and shape and squeeze into 4 flattened patties.
Step 4Wipe the frying pan clean and heat remaining 1tbsp olive over medium heat. Fry the patties for 10min, turning halfway through, or until golden and piping hot throughout.
Step 5Meanwhile, make the chopped coleslaw. Wipe the food processor clean. Add the cabbage, carrot, cornichons and parsley and pulse until finely chopped. Alternatively, you can finely shred with the processor attachment, or by hand. Tip into a bowl and mix in the mayonnaise, vinegar, mustard and some seasoning.
Step 6Assemble the burgers in toasted buns topped with sliced tomato and a spoonful of coleslaw. Serve with the remaining coleslaw.
Top with your favourite melted cheese, if you want a rich addition.
If you are not rushed for time, you can cover and chill the patties once shaped for up to a day.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
