First posted: May 29, 2020

Spicy Sweet Potato and Black Bean Burger


Rob gives these a 9/10 as well. I’m not sure why the missing 1, but maybe give them a bash and let me know?



Cooks in:        Serves:Makes 6

  • 1 medium red onion, diced
  • 1 clove garlic, crushed
  • 1 tsp ground cumin
  • ½ tsp smoked sweet paprika
  • Salt and pepper to taste
  • 1 cup mashed sweet potato
  • 1 tin 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
To Serve (One or more of these)
  • Slices of fresh Avocado
  • Hummus
  • Quick Pickled Cucumber or Beetroot
  • Harissa or Sriracha
  • Fresh burger buns, or gem lettuce cups

What to do

1. Pre-heat oven to 200°C

2. Heat 1 Tbsp olive oil in a pan and fry the onion until soft and starting to caramelise, about 15 minutes. 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).

3. Add in the mashed sweet potato, cooked rice/quinoa 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 2cm 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.

4. Meanwhile, prepare your pickled cucumber and other garnishes.

5. To serve, layer onto the burgers or into the lettuce cups as follows: hummus, fresh avocado, pickle, burger and then top with the tomato relish.

Photo Credit Henk Hattingh

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