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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
