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Black bean burgers with sweet potato fries

Black bean burgers with sweet potato fries

Brought to you by: OcadoLife
    6 serving

Prep time:

Cook time:

Serves: 6

If the weather lets you down these burgers are just as good oven-baked.
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  • 2 400g tins black beans
  • 225g tofu
  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, chopped
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 bunch parsley, leaves chopped
  • 75g breadcrumbs
  • 50g vegetarian parmesan
  • 1 egg, beaten
  • 1 kg sweet potatoes, peeled
  • 3 tbsp vegetable oil
  • 1½ tsp hot smoked paprika
  • 150g mayonnaise
  • 25g pickled jalapeño, chopped (plus extra)
  • 1 bunch coriander, leaves chopped
  • 6 burger buns


Step 1

Drain and rinse the black beans then spread out to dry on kitchen paper. Cut the tofu in half, wrap in kitchen paper and squeeze gently to remove excess water.

Step 2

Heat the olive oil in a frying pan over a medium heat. Fry the onion with a pinch of salt for 8-10 mins, stirring occasionally, until soft and starting to colour. Add the garlic, fennel seeds and cumin seeds and fry for a few mins. Scrape the mixture into a mixing bowl with the parsley, breadcrumbs and cheese.

Step 3

Pulse the black beans and tofu in a food processor until the tofu pieces are about the size of the whole beans. Tip into the mixing bowl, stir and adjust the seasoning, then stir in the egg.

Step 4

Shape the mixture into 6 burgers and place on a board lined with baking paper. Chill for 2 hrs to help them hold their shape as they cook.

Step 5

Preheat the oven to 220°C/200°C fan/gas 8. Slice the sweet potatoes into 1.5cm lengths, then cut into chips. Toss the potatoes with the vegetable oil, paprika and a pinch of salt. Roast for 20 mins until soft and catching at the edges.

Step 6

Mix the mayonnaise with the chopped jalapeño and coriander in a bowl and set aside.

Step 7

Barbecue the burgers for 5-8 mins each side (or brush each side with a little oil and oven bake at 220°C/200°C fan/gas 8 for 25 mins).

Step 8

Toast the buns on the barbecue until charred. Top the burgers with a dollop of mayo, a slice of jalapeño and some tomato or slaw, and serve the sweet potatoes alongside.

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