My delicious plant based burger!

Sweet Potato & Black Bean Burgers

Sweet Potato & Black Bean Burgers

A delicious plant-based burger!
5 from 1 vote
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Main Course
plant based
aisling larkin plant based
aisling larkin summer recipes
sweet potato burgers
Prep Time: 20 minutes
Cook Time: 30 minutes



  • 1.2 kg sweet potato
  • 400 g black beans
  • 400 g wholegrain rice
  • 25 g olive oil
  • 400 g chickpeas
  • 25 g smoked paprika
  • 300 g corn
  • 25 g coriander
  • 10 g ground coriander
  • 15 g cumin
  • 60 g gluten free flour
  • 150 g onion
  • 150 g polenta
  • 30 g spray oil


  • 300 g aioli
  • 300 g probiotic slaw
  • 70 g pickled radish
  • 60 g alfalfa sprouts
  • Multigrain burger bun
  • Lettuce

Pickled Radish

  • 200 g radish
  • 30 ml apple cider vinegar
  • 1 tsp cumin
  • 2 tsp salt
  • 400 ml water
  • 15 g sugar

Probiotic Slaw

  • 200 g red cabbage
  • 200 g green or savoy cabbage
  • 2 apples
  • 2 carrots
  • Large handful coriander/parsley
  • 4 spring onions / red onion
  • 4 tbsp frothing ferments sauerkraut
  • 1 tsp frothing ferments sriracha hot sauce
  • 2 tbsp raw honey
  • 200 g greek yogurt / plant based / mayonnaise
  • Sea salt and black pepper to taste



  • Peel the sweet potatoes, boil in a little salted water until soft, drain really well and mash. Allow to cool.
  • As the potatoes cook, dice the onions, very finely. Sauté over low heat for 25 minutes until very soft and golden - caramelised. Allow to cool.
  • Cook the rice or open a pouch of cooked rice. Open the beans and chickpeas, drain and rinse.
  • Finely dice the herbs.
  • Combine all the ingredients. Shape into burger patties, each should weigh about 200g. Dust in polenta and sit on a tray lined with parchment paper. Cover, chill and allow to set before cooking.
  • Brush with olive oil and bake in the oven at 180℃ or air fry for 25 minutes until cooked and firm.
  • Burger Assembly: Spread a little chipotle mayo on the bottom or a tomato relish and mayo. Place some lettuce on the base of the multi-seed bun, sit the burger pattie on, top with the probiotic slaw, then the pickled radish, top with some alfalfa shoots and sit the top of the bun on top.
  • Serve with my epic air fryer homemade chips.

Pickled Radish

  • Blanch onion in boiling water for 30 secs drain and blast chill.
  • Boil sugar & vinegar to make a quick pickle solution and chill.
  • Mix together pickle & onion, season with salt. Allow to sit and let the flavours develop.

Probiotic Slaw

  • Wash and dry the vegetables. Leave the skin on the apple and carrot. Remove the outer layer of the cabbage if needed. Using a mandolin or the grater on the food processor shred all the vegetables. Finely chop the herbs. In a large bowl, combine all the ingredients. Stir in the hot sauce, sauerkraut, honey, seasoning and the yoghurt. Taste, adjust seasoning, cover and allow all the flavours to develop.

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