I’m determined to cook myself better, and in traditional Friday night style it involves chilli to start the weekend with a bang. I’ve made this burger before but this time I’ve tweaked it slightly to include vegan accompaniments rather than cheese and sour cream.
- 1 x small onion, finely chopped
- 1 x red pepper, diced
- 1-2 garlic cloves, crushed
- 1 x red chilli, finely sliced
- 1 x 400g tin black beans (or you could use kidney beans)
- 100g sweetcorn
- 1 tsp chipotle paste
- Pinch of cayenne pepper
- Small bunch of fresh coriander, finely chopped
- 2 x sweet potatoes, peeled
- 2-3 spring onions, finely chopped, to serve
For the guacamole:
- 2 x avocados
- Juice of 1 x lime
- 2 x cherry tomatoes, chopped
- Small piece of red chilli
Gently fry the onion in a little olive oil for a few minutes, then add the red pepper, chilli and garlic, followed by the sweetcorn. Cook for a few minutes more until soft.
Drain and rinse the beans and transfer them to a food processor along with the cooked onion, pepper, chilli, sweetcorn and garlic.
Add the chipotle paste, cayenne pepper and coriander and blend until combined but still chunky.
Shape into two large burgers and bake at 180C for 40 minutes.
Meanwhile, thinly slice the sweet potatoes (just as in the sweet potato nachos recipe), not as thin as crisps as they want to be more substantial and fleshy. Drizzle with olive oil in a large mixing bowl and season with salt, pepper, garlic granules, smoked paprika and a pinch of cayenne pepper. Shake it around so all the slices are covered.
Spread the slices out on a lined baking tray and bake for the remaining 20 minutes of cooking time. Turn them over with a fork halfway through cooking, taking care that they don’t burn.
Combine the guacamole ingredients together by mashing the avocados and stirring the rest of the ingredients in.
Remove the burgers from the oven, top with the sweet potato discs and serve with a good spoonful of guacamole, salsa and chopped spring onion.