I have tried a few different approaches to making veggie burgers and in the past they have been tasty but the consistency was not quite right. They’ve either dried out too much from my over cooking or the’re too “wet” and have turned to mush when trying to move them.

Not today though, I’ve played with the cooking methods and made sure the mixture was just perfect and the burgers turned out fabulously and wow were they tasty. I’m definitely making these again and soon.

Sweet Potato Burger

Makes 6 burgers

 

Ingredients

 

1 large sweet potato

1 cup button mushrooms finely chopped

1 chilli chopped

2 dates

¼ cup bulgur wheat

¾ cup water

2 teaspoons Cumin

1 tablespoon maple syrup

¼ cup oats

2 tablespoons whole wheat flour

Half a lemon juiced

Handful of fresh coriander

1 tbsp olive oil

 

Garnish

 

Avocado

Cherry tomatoes

Cucumber

Rocket

Hummus

Burger buns

 

Method

 

1. Preheat oven to 200 degrees celcius

2. Peel and cube sweet potato and roast in the oven for 20 minutes

3. In a saucepan add the ¾ cup of water to ¼ cup of bulgur and on a medium heat, cook for 15 minutes

4. In a food processor pulse together the cooked sweet potato, mushrooms, dates and chilli until smooth

5. Add the potato mix to the bulgur wheat and add the cumin, lemon juice, oats, maple syrup, flour and coriander and mix through

6. Form the mix into 6 burgers and place on a lined baking tray and pop in the oven for 10 – 15 minutes, until firm.

7. Pop the cherry tomatoes into the oven at the same time

7. Heat the olive oil in a pan on a medium heat, remove the burgers from the oven and one at a time, lightly fry the burgers on both sides.

8. Assemble the burgers and serve with chopped avocado, I spread the hummus on my burger buns first, then added a burger and topped with avocado, served with a salad of rocket, the cherry tomatoes and cucumber.