A burger that is packed with colour and flavour using mashed butter beans and pine nuts as the base then adding grated courgette, sweet potato, and beetroot.
Ingredients
for the sweet potato fries
- 600g sweet potato
- 1 tbsp vegetable oil
- A pinch of salt and pepper
for the burger
- 1 x 400g can butter beans
- 40g pine nuts toasted
- 1 small courgette
- 200g sweet potato
- 150g cooked beetroot
- 1 tbsp ground cumin
- 2 tbsp chickpea flour
- 1 tbsp coconut oil
- Salt and pepper to taste
To fill the burger
- 4 vegan burger buns
- A handful mixed salad leaves
- 1 small red onion sliced
- ½ cucumber sliced
Method
- Preheat the oven to 200°C/gas mark 6.
- Chop the sweet potato into chips, about 1cm thick, no need to peel. Place the chips onto a baking tray, drizzle with vegetable oil and season with a pinch of salt and pepper. Arrange them in a single layer and put them onto the top shelf of the oven to cook until golden, 25-30 mins, turning halfway through.
- While the chips are cooking start on the burger. Drain and rinse the butter beans, place in a mixing bowl and roughly mash with a potato masher. Stir in the pine nuts.
- Coarsely grate the courgette, sweet potato and beetroot. Squeeze out any excess water from the courgette then add the prepared vegetables to the bowl with the butterbeans. Add the ground cumin, ½ of the chickpea flour and seasoning. Gently stir the mixture until combined.
- Lightly dust the work surface with the remaining chickpea flour and divide the burger mixture into four equal pieces. Shape into four patties about the same size as the burger buns.
- Heat the coconut oil in a frying pan, add the burgers and cook on each side for 5 minutes until golden and cooked through. Only turn the burgers once.
- Five minutes before you are ready to serve, put the burger buns on the baking tray with the chips to lightly toast.
- Serve the burgers in a toasted bun with a side of sweet potato fries and a handful of salad leaves, sliced red onion and cucumber.
