Smoky black bean, sweet potato & tempeh burgers with chipotle ketchup

Name: Smoky black bean, sweet potato & tempeh burgers with chipotle ketchup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 1 large sweet potato; 420 g can Essential Black Beans In Water; 200 g pack The Tofoo Co Original Tempeh; 4 tsp Cooks' Ingredients Chipotle Paste; 25 g pack coriander, chopped; 55 g Cooks’ Ingredients Mediterranean Style Crust; 75 g tomato ketchup

"A guaranteed success with the teens at dinnertime, and a sponge for spice blends, condiments and sauces," says Mallika Basu of her delicious burger recipe.

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VegetarianHealthyLow in saturated fatHigh protein

Serves6 or 12 smaller bites
CourseLunch
Prepare15 mins
Cook15 mins
Total time30 mins
Pluscooling and chilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 large sweet potato
420g can Essential Black Beans In Water
200g pack The Tofoo Co Original Tempeh
4 tsp Cooks' Ingredients Chipotle Paste
½ x 25g pack coriander, chopped
55g Cooks’ Ingredients Mediterranean Style Crust
75g tomato ketchup

Peel and cut the sweet potato into cubes and boil for 10 minutes until soft, or cook in the microwave (see tips). Drain and leave to cool. Rinse and drain the beans in a sieve.
Cut the tempeh into cubes and put into a food processor with the beans. Pulse until crumbly and shapeless. Tip in the sweet potato cubes and blend until smooth and soft. Tip the mixture into a bowl, adding 2 tsp chipotle paste, the coriander and some salt, to taste. Cover and chill in the fridge for 30 minutes.
Preheat the oven to 200ºC, gas mark 6. Tip the Mediterranean crust onto a plate, then divide the tempeh mixture into 6 or 12 equal parts( depending on whether you’re making burgers or smaller bites) and shape in your palms. Dip both sides in the crust to coat, then place on a parchment-lined baking tray.
Cook in the oven for 7-8 minutes each side for larger burgers, 5-6 minutes each side for smaller bites, until crisp and golden and piping hot in the middle. Allow to cool slightly before serving so they hold their shape better. Mix the remaining chipotle paste into the ketchup to serve. Delicious with a side salad and served in multigrain rolls for something more substantial.

Cook’s tip

Put the peeled and cubed sweet potatoes into a microwave-friendly bowl with 2-3 tbsp water. Cook on full power for 6-7 minutes, stirring once, then drain. Cook in an air fryer for 8 minutes for the smaller size and 10 minutes for the larger size, until crisp and piping hot.

Typical values per serving when made using specific products in recipe