This vegan burger is everything you need – juicy, filling, full of flavour, and 100% plant-based. Whether you’re a seasoned vegan or just burger-curious, this one’s for you.

• 1 can of white beans (or any beans you love – black, kidney, chickpeas… go wild)

• 1 medium sweet potato, boiled

• 1 red onion, finely chopped

• 2 cloves of garlic, minced

• 1 small chilli (optional, but worth it)

• A handful of fresh parsley, chopped

• Salt, pepper and smoked paprika to taste

• A splash of olive oil

• 3–4 tbsp of cooked couscous

• Vegan mayo

• Crushed garlic

• Finely chopped spring onion

• A few pieces of diced cucumber

• A small spoon of mustard

Mix well, chill and prepare for compliments.

• Toast your buns.

• Add a generous layer of garlic sauce on the bottom.

• Follow with lettuce, burger patty, vegan cheese (if you like), tomato, ketchup, another hit of sauce, and bun top.

• DONE. Delicious. Snap a photo before you devour it.

Start by cooking the beans and sweet potato. If you’re using tinned beans – lucky you, half the job’s done! I went with white beans, but feel free to use red, black, or whatever kind you’ve got in the cupboard – your kitchen, your rules. Peel the sweet potato, chop it up, and boil it until soft (so your blender won’t have a meltdown).

Next, sauté the onion, garlic and chilli. Pop them into a pan with a bit of olive oil and cook gently until soft and fragrant – the kind of smell that makes your neighbours peek out to see what’s cooking. Once they’re nice and golden, take them off the heat and let them cool down a bit.

Now grab your food processor. Throw in the cooked beans, sweet potato, sautéed veggies, parsley, seasoning, and smoked paprika. Blend it all up – but not too smooth! You want a bit of texture, something chunky that feels homemade, not like baby food from a tin.

Time for the couscous. Stir it into the mix – it’s the secret weapon that keeps your burgers from falling apart. The texture should be firm enough to hold shape, but still soft – think perfect veggie patty consistency.

Shape your burgers. You’ll get around 4–5 patties from the mix. If it sticks to your hands, wet them slightly or use a spoon. Place the patties on a baking tray lined with parchment paper.

Into the oven they go! Preheat to 180°C and bake for about 20 minutes. You can flip them halfway through if you want – but no pressure, they’ll taste amazing either way.

This sauce is gold – simple, but finger-lickin’ good.

Grab a small bowl and mix in:

• 2–3 tablespoons of vegan mayo (tofu-based, aquafaba, or that “store-bought but solid” kind),

• 1 clove of garlic – crushed, don’t hold back,

• A bit of finely chopped cucumber (go with fresh or even pickled if you want some attitude),

• Chopped spring onion,

• A teaspoon of mustard (the secret weapon that makes everyone go “mmmmm”).

Mix it all up, taste it… then taste it again – just to be really sure it’s good 😄
Pop it in the fridge so the flavours can chill and mingle.

This burger is a perfect choice for a cosy dinner, a party with friends or a lazy Netflix night. Trust me – no one’s going to miss the meat. And if someone asks what it’s made of, just smile mysteriously and say: “love and beans.”

Enjoy – and don’t forget to snap a photo for Insta, because this burger definitely deserves its five minutes of fame 🌱🍔