Sweet Potato Burgers 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:

• For the honey mustard sauce: In a bowl, combine the mayo, mustard and honey; mix well.
• For the "sweet pea" burgers: Preheat the oven to 400 degrees F.; line a baking sheet with aluminum foil.
• Set the sweet potatoes on the baking sheet and bake until soft, 1 hour. Remove from the oven and let cool.
• When cool enough to handle, halve the sweet potatoes, then scoop the flesh into a medium bowl and mash with the garbanzo beans. Add the egg, chili powder, flour, breadcrumbs, Parmesan and some salt and pepper. Mix until fully combined. Form the mixture in 6 patties.
• In a large skillet over medium heat, heat the oil and butter, swirling them together. Add the patties to the skillet and cook until brown and crispy, about 5 minutes per side. Transfer to a paper-towel-lined plate to drain.
• Serve the burgers on toasted onion rolls spread with honey mustard sauce. Top with lettuce and avocado.

Steps:

• Bring 1 1/2 cups water to a boil in a small saucepan. Add the sweet potato and 3/4 teaspoon salt, reduce the heat to medium low and cook 10 minutes. Add the millet and chickpeas, reduce the heat to low and cook, covered and stirring occasionally, until the millet is tender and absorbs all of the water, about 20 minutes (add more water, if needed). Turn off the heat and transfer the mixture to a medium bowl, letting it cool slightly.
• Stir in 1/2 cup breadcrumbs, the chiles, shallot, cumin, paprika, onion powder and 3/4 teaspoon salt. Shape the mixture into 4 patties, pressing them so they are about 1/2 inch thick. Place the patties on a plate and refrigerate 30 minutes.
• Lightly beat the egg in a medium bowl. In another medium bowl, stir together the remaining 1/4 cup breadcrumbs with the cornmeal. Place 1 chilled patty in the beaten egg, turning over the patty to coat the other side. Dip the patty in the cornmeal-breadcrumb mixture and sprinkle the mixture over the top of the patty, lightly pressing it on. Repeat with the remaining 3 patties.
• Heat a large nonstick skillet over medium heat. Add half of the canola oil and the patties and cook until they are golden brown, 3 to 4 minutes. Add the remaining oil to the skillet and use a spatula to carefully flip the patties (they will be somewhat soft); cook the other side until golden brown, 3 to 4 more minutes. Serve each burger on a bun with your favorite toppings.

Steps:

• Preheat oven to 350˚F (180˚C).
• In a large bowl, add the roasted sweet potato, white beans, onion, parsley, lemon juice, and seasonings.
• Using a potato masher, mash the ingredients until thoroughly mixed together.
• Once mashed, add the bread crumbs and mix them in.
• In a pan, heat a small amount of oil over medium heat. Add the patties and cook for 3 minutes on each side. Transfer to a parchment paper-lined baking sheet and bake for 10 minutes.
• Place patties on buns, and top with chipotle mayo, avocado, and red onion.
• Enjoy!

Steps:

• Heat the oil in a frying pan and fry the onion for about 5 mins or until soft. Leave to cool slightly. When cool, put the onion in a large bowl with the mince, egg, bashed crackers, chilli, garlic, ketchup and brown sauce, and mix well to combine. Divide the mince into 6, roll into balls and flatten each into a nice fat burger.
• Put the flour on a plate, dab each burger to the flour on both sides, then transfer to a baking tray. Wrap with cling film and pop in the fridge for a couple of hours.
• Heat oven to 200C/180C fan/gas 6. To make the wedges, put the sweet potato on a baking tray and drizzle with olive oil. Sprinkle with paprika, season, then give them a good shake or shuffle around with your hands to make sure they're well coated. Roast for 30-40 mins depending on how crisp you like them. Make sure you give them a good shake a couple of times to ensure they cook evenly.
• When the wedges have been cooking for 10 mins, drizzle the burgers with a little olive oil and put them in the oven to cook with the wedges for the remaining 20-30 mins, flipping them halfway. 5 Serve the burgers in the rolls with your choice of toppings, and a good helping of wedges on the side.

Steps:

• Cook the sweet potatoes in a large pan of boiling salted water for about 15 minutes until just tender. Drain and cool before roughly crushing with a potato masher - don't mash to a purée.
• Meanwhile, cook the kale in a pan of boiling water for about 4 minutes until just tender. Drain and dry with kitchen paper. Cool, then chop it coarsely.
• Heat the olive oil in a small skillet set over a medium heat and cook the scallions, garlic, and chile for 2-3 minutes without coloring. Stir in the cilantro.
• Spoon into a large bowl, then mix in the sweet potato, kale and flour. Season with salt and pepper. Divide the mixture into four portions and shape each one into a burger. Coat in the sesame seeds, then cover and chill in the fridge for 30 minutes until firm.
• Heat a little oil in a non-stick skillet over a low to medium heat and cook the burgers for 3-4 minutes each side until golden brown. Remove and drain on paper towels.
• Dry-fry or griddle the halloumi over a medium heat for about 2 minutes each side until crisp and golden brown.
• Lightly toast the burger buns and spread the bases with the mashed avocado. Top with the halloumi, burgers and some chile jam. Cover with the bun tops and serve.

Steps:

• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, 15 to 20 minutes. Drain well. Mash sweet potatoes with a potato masher. Measure out 1 cup and allow to cool to room temperature. Refrigerate remaining mashed sweet potatoes for another use.
• Whisk 1/2 cup flour, 1/2 cup warm water, and yeast together in a bowl. Cover and and place in a warm place to allow yeast to activate, about 15 minutes.
• Spoon 1 cup of cooled mashed sweet potatoes into yeast mixture and transfer to the bowl of a stand mixer. Add egg, melted butter, honey, and sea salt and about 3 cups flour. Mix using the dough hook. Knead for 2 to 3 minutes. If dough seems too sticky, gradually add in remaining flour or as needed to where dough pulls away from the sides of the mixing bowl. Continue kneading until dough is very soft, only slightly sticky, and somewhat elastic, about 2 minutes.
• Transfer dough to a floured surface. Shape into smooth ball. Return dough to bowl and drizzle with oil; rub oil over entire surface to prevent dough from drying out. Cover and place in a warm spot until dough has doubled in size, about 2 hours.
• Turn dough out onto a lightly floured surface. Gently press out air pockets. If needed, use only enough flour to keep dough from sticking. Press into rectangular shape about 3/4-inch thick. Cut dough into 16 equal sized pieces. Gently shape each piece into a ball. Slightly flatten each ball and place onto a rimmed baking sheet lined with a silicone baking mat. Let rise until double, about 45 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Whisk 1 egg and 1 teaspoon water together in a bowl. Brush each bun with egg mixture. Sprinkle dough with sesame seeds.
• Bake in the preheated oven until browned, about 15 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Poke a few holes into sweet potato with a fork; place on a greased baking sheet.
• Bake in the preheated oven until sweet potato can be easily pierced with a fork, 35 to 45 minutes. Remove from oven and cool until easily handled. Reduce heat to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Peel sweet potato and place into a large bowl. Add black beans and mash with a whisk or fork. Add oats, onions, Dijon mustard, cumin, ginger, salt, and cinnamon and mix until well combined. Shape mixture into 6 patties with wet hands and place onto prepared baking sheet.
• Bake in the preheated oven until cooked in the center and crisp on the outside, about 8 minutes on each side.