Red Pepper & Sweet Potato Beanburgers

  • Serves : 4
  • Type : Dinner

These totally scrumptious burgers are plant-based, making them ideal for vegans and vegetarians – and a tasty choice for meat-free Mondays.

Made using our Quarter-Pounder Burger Press.

Ingredients

  • For the burgers
  • 225g  sweet potato (weighed when peeled), diced into small chunks
  • 1 small red onion chopped
  • 400g can  cannellini beans rinsed and drained
  • 2 tbsp  chopped fresh parsley 
  • 2 tbsp  vegetable oil for frying
  • 1 tbsp  olive oil 
  • 1 red pepper deseeded and chopped into small pieces
  • 400g can  borlotti beans  rinsed and drained
  • 3 tbsp  Scarlett & Mustard Chilli Jam plus extra to serve
  • to taste Salt and freshly ground black pepper 
  • To serve
  • 4 brioche buns 
  • 1 large  ripe avocado peeled, stoned and mashed
  • handful of Lettuce 

Top tip!

Try using a different bean combination, such as haricot and red kidney, for variety.

Method

  1. Preheat the oven to 210°C/Gas 7. Put the sweet potato chunks into a roasting tin, add the olive oil and toss to coat. Roast for 10 minutes.
  2. Remove the roasting tin from the oven and add the red pepper and onion, stirring to mix. Roast for a further 20 minutes. Remove and leave to cool.
  3. Tip the borlotti and cannellini beans into a food processor or blender and blitz for a few seconds to give a partially blended mixture – it needs some texture, so avoid over-processing.
  4. Transfer the beans to a large mixing bowl. Add the cooled cooked vegetables, chilli jam and parsley. Season and mix together thoroughly. Use the burger press to make four burgers. (Waxed discs can be used to keep the burgers separate if you’re stacking them for freezing.)
  5. Heat the oil in a large frying pan and gently fry the burgers over a low heat for 2-3 minutes on each side, until golden brown. Remember that they are a little fragile, so use a fish slice to turn them over carefully.
  6. Split the brioche buns and toast them lightly. Add a layer of smashed avocado, then the burgers, extra chilli jam, and top with lettuce leaves. Pop the lids on top and tuck in!

By | 24 May 2019