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?
Advertisement - Continue Reading Below
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)
200 g chestnut mushrooms
2 Tbsp. olive oil
400 g black beans, drained and rinsed
1 Tbsp. wholegrain mustard
Large handful parsley, finely chopped
1 medium egg
40 g dried breadcrumbs
For the chopped coleslaw
1/4 small red cabbage, central core removed
1 medium carrot, roughly chopped
40 g cornichons
Large handful parsley
150 g light mayonnaise, or full-fat if you prefer
1 Tbsp. red or white wine vinegar
1 Tbsp. 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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
