Sweet potato & black bean cheezy vegan burger

Impress your guests at your next bbq with this mouth-watering 100% plant-based burger recipe! made with our Nurishh Cheddar Style Slices.



For the patty

2 medium sweet potatoes approx. 350g

400g tin black beans, drained and rinsed

125g cooked quinoa

1/2 red onion, very finely chopped

1 small red chilli, finely diced

1 handful coriander, finely chopped

1 lime, zested

50g cornflour

S & P to season

Olive oil for frying


For the burger

4 Nurishh Cheddar Style Slices

2 avocados, sliced

4 large lettuce leaves

1/2 red onion, finely sliced

4tbsp vegan mayo

1tbsp chipotle

4 vegan burger buns

*ingredients containing allergens

made with
Cheddar Style Slices
Cheddar Style Slices


Bake the sweet potatoes at 180c for 40min mins and leave to cool completely.

Scoop the soft flesh from the sweet potatoes and place in a bowl with the black beans.  Using  a stick blender roughly mash together leaving some of the beans rough for extra texture. Add the rest of the ingredients except for the cornflour, season and mix well. Divide the mix into 4 and shape into balls, roll each in the cornflour dusting of the excess.

Heat a griddle or frying pan, lightly toast each bun and set aside. Heat 1tbsp of oil in the pan and add the burgers, squashing them down with a spatula into patties. Cook them for 2mins over a medium high heat then flip. Top each with a Nurishh Cheddar Style Slice then immediately cover the pan with a lid or a large heatproof bowl. Cook for another 2mins until the Cheddar Style Slice has melted and the burger is crisp on the outside.

Mix together the chipotle with the vegan mayo. Layer the bottom bun with onions and lettuce then the burger, avocado and top with chipotle mayo and the top of the bun.

…and enjoy!