Chipotle bean burger with sweet potato wedges

Name: Chipotle bean burger with sweet potato wedges
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 700 g sweet potatoes; 1 tbsp sunflower oil; 75 g wholemeal bread; 5 salad onion; 400 g can essential Waitrose Mixed Bean Salad, drained and rinsed; 1 essential Waitrose free range egg; 1 tbsp Cooks’ Ingredients Chipotle Paste; 100 g mild Peppadew peppers, finely chopped; 1 Grated zest and juice of lime; 8 large lettuce leaves

A flavoursome burger that's a winner with all the family!

4 out of 5 stars(1) Rate this recipe

VegetarianHigh in vitamin A

Serves4
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

700g sweet potatoes
1 tbsp sunflower oil
75g wholemeal bread
5 salad onion
400g can essential Waitrose Mixed Bean Salad, drained and rinsed
1 essential Waitrose free range egg
1 tbsp Cooks’ Ingredients Chipotle Paste
100g mild Peppadew peppers, finely chopped
1 Grated zest and juice of lime
8 large lettuce leaves

Method

Heat the oven to 220°C, gas mark 7. Cut the sweet potatoes into thin wedges, place on a baking tray, drizzle and toss in 2 tsp oil. Season and bake for 30 minutes, turning once.
Meanwhile, in a food processor, whizz the bread to coarse crumbs. Add 4 chopped salad onions, the beans, egg and chipotle paste, then pulse until coarsely chopped.
Heat the remaining oil in a frying pan. Shape the mixture into 4 patties about 2cm thick. Add to the pan and cook over a medium heat for 5 minutes each side until lightly browned. Transfer to the sweet potato tray and cook for 5 minutes in the oven.
Slice the last salad onion and mix with the peppers, lime zest and juice.
Serve the burgers in ‘cups’ made from 2 lettuce leaves, with the sides.