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Big Bosh burger
Recipes
June 2018
Reading time 7 minutes
We do love a good burger, and creating a big, meaty tasting burger was high up on our list of priorities. This one gets its richness from sweet potatoes, black beans and a whole host of herbs.
Servings
6
Ingredients
  • 400g sweet potatoes
  • 1 onion
  • olive oil
  • 250g pre-cooked brown rice
  • 20g breadcrumbs
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • 2 tbsp plain flour
  • 1 x 400g tin black beans
  • 1 beef tomato
  • 1 gem lettuce
  • 1 large red onion
  • 6 burger buns
  • 6 tsp tomato ketchup
  • 6 tsp vegan mayonnaise
  • 12 slices gherkin
Method
  1. Preheat oven to 200°C. Line a baking tray. Large frying pan on a medium heat. Food processor
  2. Peel the sweet potatoes and cut them into 2cm cubes. Put them on the lined baking tray and bake for 30 minutes. Take them out of the oven and set aside.
  3. Meanwhile, peel and mince the onion. Pour a little oil into the frying pan | Put the onion in the pan and fry for 10–15 minutes, until very soft. Transfer the onion to a large bowl and wipe out the pan.
  4. Put the baked sweet potato in the food processor. Add the rice, breadcrumbs, salt, pepper, cumin, garlic powder, smoked paprika and flour. Drain the black beans and add them to the food processor, then whizz everything up to a thick paste. Scrape the paste into the bowl with the onions and mix everything together with a spoon.
  5. Add a little oil to the pan and put it on a medium-high heat. Divide the mixture into six and use your hands to mould them into patty shapes. Place the patties in the hot pan and fry for 3 minutes on each side, until golden.
  6. While the burgers are cooking, slice the beef tomato into 6 thin slices. Separate the leaves of the lettuce and peel and slice the onion into thin rings.
  7. Build your burgers by placing them inside the burger buns, topping with ketchup, vegan mayo and slices of tomato and gherkin, lettuce and red onion.


BOSH! by Henry Firth and Ian Theasby is published by HQ, HarperCollins in hardback priced at £20

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