Chipotle Cheddar Sweet Potato Burgers With Avocado Ranch Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6. Cook the rice following pack instructions, then drain in a sieve. Spread the rice out on a baking tray to steam-dry - it needs to be as dry as possible before adding to the sweet potatoes.
• Meanwhile, toss the sweet potatoes with 2 tbsp olive oil and the cumin. Season and spread out in a large roasting tin in a single layer. Roast for 30 mins until tender and coloured, but not too crisp. Meanwhile, put the sunflower seeds in a cup, cover with water and set aside to soak while the sweet potatoes cook.
• Put the remaining olive oil in a small saucepan set over a low-medium heat. Add the onion with a pinch of salt and cook, stirring often, for 5 mins. Add the ginger and chilli, and cook for 5 mins more until very soft. Set aside.
• Drain the sunflower seeds, pat dry on kitchen paper and tip into a large mixing bowl with the sweet potatoes. Crush gently using a masher or the back of a fork. Add the rice, onion mixture, half the basil and seasoning to taste. Continue to crush together until the mixture is well mixed but not smooth. Form into 4 x 10cm diameter patties. Can be made up to 48 hrs ahead - keep covered and chilled until needed and allow to sit at room temperature for 15 mins before cooking.
• Put the patties on a baking tray lined with baking parchment. Roast for 30 mins until warmed through and beginning to brown.
• Make the salsa in a bowl by combining the avocado with the lime juice, remaining basil and seasoning to taste. Heat the grill to medium and toast the cut sides of the burger buns for 1 min or until golden brown. Top each bun base with a couple of lettuce leaves. Put the patties on top of the lettuce, top with a spoonful of salsa, a few sweet potato crisps and a scattering of mustard cress. Press on the toasted bun tops and serve with any leftover crisps on the side.

Steps:

• Mix all ingredients for meat together in a medium sized bowl. Allow to sit while preparing other items.
• Mix all ingredients for dressing. Place into refrigerator until ready to use.
• Slice tomatoes, onions & mushrooms.
• Melt butter under medium heat, add olive oil & syrah, saute mushrooms until cooked & slightly browned. Set aside.
• Cook bacon. I prefer to fry it but use whatever method you prefer. Set aside.
• Toast sour dough bread.
• Form meat into two large patties the same shape as your bread.
• Place patties on pre-heated grill & grill until moderately charred on the outside and medium or medium rare on the inside.
• When patties are almost done place cheese on patties. Cook until melted.
• Spread dressing on bread, to the thickness you prefer.
• Place patty on bread along with all toppings (mushrooms, bacon, tomatoes, & onions.
• Enjoy!

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Pierce sweet potatoes all over with a fork and place in the oven .
• Bake potatoes 45 minutes.
• Peel the skin away from the sweet potatoes and mash in a medium size bowl.
• Add the cooked quinoa, egg, whole wheat flour, chipotle pepper, lime juice, cilantro, cumin, smoked paprika, salt and pepper.
• Mix to combine and then fold in the white cheddar cheese.
• Place bowl in refrigerator for 15 to 20 minutes. This helps form them into patties.
• While mixture is chilling make the avocado ranch.
• Combine avocado, yogurt, parsley, dill, paprika, onion powder, minced garlic, vinegar, salt and pepper in a food processor and blend until creamy, scraping down the sides occasionally when needed.
• Taste and adjust seasonings if desired.
• Heat a large skillet over medium heat and add 2 tablespoons olive oil. Remove mixture from refrigerator and form into 4 equal patties.
• Place in the skillet once hot.
• Cook for 5 to 6 minutes.
• If needed add more oil and flip the burgers very gently.
• Cook for another 5 to 6 minutes.