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!

World Vegetarian Day

Sweet Potato Burger

 

Serves: 4

Preparation: 10 mins

Cooking: 40 mins

 

Method

 

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).

 

Ingredients

 

  • 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

 

Serves: 4

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

 

Our Founder’s new book (Penguin) Mind Body Cleanse is now available for Pre-order on Amazon.

 

 

Mind Body Cleanse is The 12-Day Plan to Heal Your Body and Re-Energise Your Mind.  The book explores mindful eating, vegan nutrition, and how to declutter the mind and the link between the first brains and the gut, lifestyle, fasting, herbs, Yoga, and meditation.

Get your copy of Mind Body Cleanse here:

No Comments

Post A Comment

Get the very latest Chris James Mind Body articles & offers straight to your inbox
Sign up now and join over 10,000 people who have joined our community. You will receive our news of our latest events & offers...
We respect your privacy.