Healthy Vegan Burger — a plant-based British recipe by BOSH!
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Healthy Vegan Burger

Honestly, a great vegan burger is one of those things we get asked about more than almost anything else, and this one is the answer. It's got that proper satisfying bite, smoky depth, and a little sweetness from the roasted sweet potato that just makes everything work. We've made this loads of times for mates who reckon they'd never enjoy a plant-based burger, and every single time they ask for the recipe. It takes about 50 minutes but most of that is hands-off oven time, so it's totally doable on a weeknight. Make this tonight, trust us.

Cook: 50 min
Serves 6

Before You Start

  • Preheat oven to 180°C
  • Large baking tray lined with parchment
  • Roasting tin
  • Food processor
  • Large bowl
  • Frying pan
  • Serving bowl
  • Vegetable peeler

Ingredients

  • 1 onion
  • 400g sweet potatoes
  • olive oil for frying
  • 250g pre-cooked brown rice
  • 20g breadcrumbs
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • 2 tbsp plain flour
  • 1 tsp English mustard
  • 2 tsp salt
  • 1 tsp pepper
  • 1 large red cabbage - around 950g
  • olive oil for roasting
  • 200g BBQ sauce
  • Salt & pepper to taste
  • 2 carrots
  • 1 onion
  • 3 limes - plus a little extra
  • 200g plant-based mayonnaise
  • Pinch of cayenne pepper
  • 6 burger buns halved
  • 6 tsp tomato ketchup
  • 6 tsp plant-based mayonnaise
  • 1 beef tomatoes
  • 1 little gem lettuce
  • 1 large red onion
  • 12 slices of gherkins
  • 6 slices of plant-based cheese
  • 1 x 400g can of black beans

Method

1

Prepare the burger ingredients

  • Peel the sweet potatoes and cut them into 2 cm cubes
  • Put them on the lined baking tray and bake for 30 minutes
  • Once done, take them out of the oven and set aside
  • Meanwhile, peel and mince the onion
  • Pour a little oil into the frying pan and heat on a medium to high heat
  • 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
2

Form the burgers

  • 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
3

Cook the burgers

  • 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.
4

Make the Ultimate BBQ Coleslaw

  • Preheat the oven to 180°C
  • Cut the cabbage in half, cut out and discard the core, then chop into about 8 pieces, then tip into a roasting tin and brush the cabbage all over with oil, cover with the BBQ sauce, and season with salt and pepper
  • Put the roasting tin in the hot oven and cook for about 45 minutes, removing when the cabbage is nice and blackened (but not burnt), let it cool down for 10 minutes
  • For the dressing, halve the limes and squeeze the juice into a bowl, catching any pips in your other hand
  • Add the rest of the dressing ingredients and stir to a smooth, well-mixed consistency
  • Peel and finely slice the onion
  • Peel the carrots and slice them thinly using a vegetable peeler or sharp knife
  • When the cabbage is cool enough to handle, slice the pieces finely
  • Put all the veg in a serving bowl and pour over the dressing, stir well, taste and add more salt, pepper or lime juice as desired
5

Finish and serve

  • Slice the beef tomato into 6 thin slices
  • Separate the leaves of the lettuce, then peel and slice the onion into thin rings
  • Build your burgers by placing them inside the burger buns topping with ketchup, vegan mayo and slices of tomato and gherkin, lettuce, red onion and plant-based cheese
  • Serve with the Ultimate BBQ Coleslaw

Tips & Variations

  • Get a good sear: Make sure your pan is properly hot before the patties go in. That crust on the outside is everything, and a lukewarm pan will just make them steam instead of fry.
  • Chill the patties: If you've got time, pop the shaped patties in the fridge for 20 minutes before cooking. It helps them hold together much better in the pan.
  • Pile the toppings high: We love these with a proper smear of vegan mayo, pickled red onions, and a handful of rocket. Simple but absolutely spot on.

Why This Works

The trick is roasting the sweet potato properly before it goes into the mix. Getting it soft and a little caramelised in the oven is what gives the patties that natural sweetness and helps everything bind together without tasting stodgy. The caramelised onion is the other big one. It might feel like faff but frying it low and slow until it's really soft adds so much flavour to the whole burger.