Makes 2-3 All natural, quick and easy, soft, tender, seriously flavorful, smoky sweet potato burgers with a crisp, crunchy toasted sesame crust!
Ingredients –
- 1 cup of roughly mashed sweet potato ( I used 2 medium)
- 1/4 cup of baby spinach, roughly chopped
- 1/3 (2 Tablespoons once chopped) of a red onion, finely chopped
- 2-3 cloves of roasted garlic (could sub raw garlic, crushed or a 1/4-1/2 teaspoon or garlic powder if you prefer however it will change the flavor slightly)
- 1 teaspoon of smoked paprika
- 1/2 tsp ground cumin
- Salt and pepper to taste
- 1/4 cup of sesame seeds + 1/4 cup of hemp seeds for coating
Optional but recommended for serving –
- Baby cos lettuce – Swiss Chard/silverbeet – Bread of choice
- Red/Spanish onion, sliced
- Tomato, sliced
- Avocado
- Coriander
- BBQ Sauce
- Toasted sesame seeds
Method –
1 – Preheat oven to 175’C (350’F)
2 – Line a baking sheet with parchment/baking paper and set aside
3 – Combine all ingredients for the sweet potato burger into a small bowl and stir to combine
4 – Shape Into 2-3 burger patties (I used roughly 1/3 cup per burger and got 3 x 4 ish inch burgers), then gently coat in sesame & hemp seeds – you’ll need to be careful because the burger patty is quite delicate, we are working with mashed potato after all 😉 – Once thoroughly coated place onto prepared baking sheet and repeat until all burgers are adorned with their sesame crust.
5 – Cook for 15-20 minutes until the sesame seeds are deliciously golden and slightly crisp.
6 – Remove from the oven and let your burgers sit on the baking sheet for 2-3 minutes to rest and develop an more solid outer crust before serving.
To Serve –
Place each burger into a couple of baby cos lettuce/Swisschard leaves (or bun/bread of choice), top with sliced of onion, tomato and a few slices of creamy, dreamy avocado, a little sprinkling of fresh coriander (cilantro) extra sesame & hemp seeds and a good drizzle of BBQ sauce
These burgers are totally freezable – allow to cool completely and freeze, well wrapped on a flat surface for up to 3 months. To re-heat simply place on a baking sheet and cook until warmed through and sesame seeds are crisp.
