Every now and again I just want to pig out on some comfort food, and there is nothing more comforting than a big ole dirty burger with a bottle of beer in front of the TV. But with this recipe it is totally possible to make that comfort food healthy as well, working off the calories in the gym afterwards is up to you 😆
For those dedicated carnivores out there this recipe may not quite hit the spot, but as a life long vegetarian this sweet potato and Adzuki bean burger ticks all boxes while giving a knock out punch for nutritional value. For all the vegans out there, simply swap out the garlic mayo I have used for some tomato salsa or ketchup and you're good to go.
Check out the recipe and explanation below, and if you have any questions I'd be happy to answer them in the comments.
1 Sweet Potato about 1 cup mashed
1 cup (230 g) of beans cooked or canned (I used dried Adzuki beans for their nutty flavor)
1/2 teaspoon (0.5 teaspoon) salt
1-2 teaspoons Cajun spice blend
1/2 teaspoon (0.5 teaspoon) chili flakes or to taste
1 Tablespoon onion flakes
1 Tablespoon nutritional yeast
2-4 Tablespoons flour
2 or more Tablespoons bread crumbs
1 Tbsp Extra virgin olive oil
1/4 cup (25 g) bread crumbs to coat
Thinly cut Gherkin slices
Thinly cut tomato slices
Garlic Mayo or Tomato Salsa for Vegan Option
Basil or other fresh leafy herbs
Multigrain buns/rolls (I used fresh made bagels)
Boil, peel and mash 1 large Sweet Potato.
Add the rest of the ingredients except 1/4 cup bread crumbs. Mix and mash.
Taste and adjust seasoning if needed. Chill for 15 minutes to allow the mixture to get less sticky.
Make patties and coat in bread crumbs. I made 3 inch wide and 1/2-3/4 inch thick patties. The mixture might be sticky. Use flour or oil on hands to work. Once baked, the patties are quite sturdy.
Bake for 25-30 minutes at 375 degrees F / 190ºc, until golden and dry on the outside.
Lightly toast buns/rolls/bagels (optional)
Arrange Toppings on the buns, with a burger patty.
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