21 May The Ultimate Vegetarian Burger
Sweet Potato Burger with Griddled Pineapple & a Chilli salsa
If you like a good burger you will love this ultimate vegetarian burger. The pineapple and chilli provide a bite and a kick. Beware, this is seriously delicious!
Sweet Potato Burger
Preparation: 10 mins
Cooking: 40 mins
Step 1 – Preheat the oven to 220C/Gas 7. Cut the sweet potatoes in half and bake in their skins on a lightly oiled baking tray for 30 minutes. When they are soft, scoop out the flesh and set aside.
Step 2 – Meanwhile gently fry the onions in 1 tablespoon of olive oil until soft. Add the garlic and ras el hanout. Continue to fry for another 30 seconds, stirring continuously.
Step 3 – Chop one of the pineapple rings into small cubes and put in a big bowl with the cooked sweet potato flesh, fried onions, rose harissa, breadcrumbs, almonds and pumpkin seeds. Season to taste.
Step 4 – Form the mixture into burgers. You can make four thick or eight thin burgers as preferred. Coat them in the gram flour and shallow fry until golden on each side.
Step 5 – While the burgers are frying, make the relish by mixing all the ingredients together.
Step 6 – Griddle, or grill, the remaining pineapple rings on each side.
Step 7 – Assemble by placing one burger in each bun, followed by the griddled pineapple then the relish. Add the second burger on top, if using, and serve with the Simple Moroccan Salad (recipe below).
- 600g sweet potatoes
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 tsp ras el hanout (Moroccan spice mix)
- 5 pineapple rings
- 1 tsp rose harissa (or harissa)
- 100g breadcrumbs
- 50g almonds, coarsely chopped
- 100g pumpkin seeds crushed
- Salt and pepper, to taste
- Chick pea flour to coat the burger
- 4 wholemeal buns
For the relish:
- 3 bird’s eye chillies, finely chopped (will be hot, youmay wish to use milder chillies
- 2 spring onions, finely chopped
- ½ lemon, juice only
- 1 tbsp tomato puree
Simple Moroccan Salad
Preparation: 10 mins
- 1 standard tin of chickpeas, drained and rinsed
- 1 red onion, finely sliced
- 2 tomatoes, chopped
- 100g watercress
- 100g ready to eat dried apricots, finely chopped
- 1 tsp olive oil
- ½ tsp ground cumin
Step 1 – Place the chickpeas, onion, tomatoes, watercress and apricots into a serving bowl.
Step 2 – Mix together the oil and cumin and pour over the salad.
Step 3 – Season with salt and pepper.
Salt and pepper to taste
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