SWEET POTATO BURGERS WITH BARBECUE SAUCE
SWEET POTATO BURGERS WITH BARBECUE SAUCE
SERVES 2 BURGERS
FOR THE PATTIES
1 large, sweet potato
sea salt
1 shallot
1/2 bunch of chives
pinch of freshly ground black pepper
1⁄2 tsp. sweet smoked paprika
1 tbsp. dried marjoram
pinch of ground cumin
pinch of ground allspice
1 tsp. Dijon mustard
2 tbsp. plain or gluten-free flour
1/2 cup (40 g) fresh breadcrumbs
2 1/2 tbsp. canola oil
FOR THE BURGERS
2 large burger buns
vegan barbecue sauce
handful of salad leaves
small piece of cucumber, sliced
1 tomato, sliced
handful of cilantro leaves
NUTRITIONAL VALUES
Calories: 722kcal
Fat: 34.4g (8g S.Fat)
Carbs: 87.1g
Protein: 18.1g
Sugar: 12.1g
Sodium: 1472mg
METHOD
To make the patties, peel the sweet potato, cut it into small pieces, and cook it in salted water for 10–15 minutes, or until tender. Drain through a colander. The shallot should be peeled and finely chopped. Finely chop the chives. In a large mixing bowl, mash the sweet potato with the shallot and chives with a potato masher until evenly combined. Combine 1/2 teaspoon salt, pepper, paprika, marjoram, cumin, allspice, and mustard in a mixing bowl. Add the flour and thoroughly combine everything.
On a plate, spread out the breadcrumbs. Form two even patties out of the potato mixture and coat in breadcrumbs. Heat the oil in a skillet over medium heat and cook the patties on both sides until golden brown. Allow to drain on paper towels after removing from the pan.
Split the burger buns in half, toast them, and spread barbecue sauce on the cut surface. Salad leaves, a patty, cucumber slices, tomato slices, and cilantro garnish the bottom halves. If desired, top with additional barbecue sauce.
On a plate, spread out the breadcrumbs. Form two even patties out of the potato mixture and coat in breadcrumbs. Heat the oil in a skillet over medium heat and cook the patties on both sides until golden brown. Allow to drain on paper towels after removing from the pan.
Split the burger buns in half, toast them, and spread barbecue sauce on the cut surface. Salad leaves, a patty, cucumber slices, tomato slices, and cilantro garnish the bottom halves. If desired, top with additional barbecue sauce.
TARTAR SAUCE
TARTAR SAUCE
SERVES 1 SALAD
1 recipe Vegan Mayonnaise (see above)
2 tbsp. cucumber relish (from a jar)
1 tsp. capers, rinsed and finely chopped
pinch of dried chervil
pinch of dried tarragon
1/2 bunch of chives
sea salt
freshly ground black pepper
NUTRITIONAL VALUES
Calories: 78kcal
Fat: 7.1g (0.4g S.Fat)
Carbs: 3.8g
Protein: 0.8g
Sugar: 0.5g
Sodium: 659mg
METHOD
In a small mixing bowl, combine the mayonnaise, cucumber relish, capers, chervil, and tarragon. Finely chop the chives and fold them into the tartar sauce. Season with salt and pepper to taste, then chill.
By adding finely chopped onion to the tartar sauce, you can make it your own.
By adding finely chopped onion to the tartar sauce, you can make it your own.
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