Burgers are to fiddle about. Especially when wearing white dresses or shirts, right? That’s why burgers are a no-go during the working week. At the weekends, burgers are unforbidden snacks and great after a swim in the pool or lake. Bite for bite I enjoy that forbidden snack and making a mess is allowed. Welcome burgers! The taste of the sweet potato patties is just great, the Chef’s Handyman team is delighted.
Sweet potato burgers
To make the burgers, peel and quarter them. Sprinkle the wedges with olive oil and couscous spices. Place them in an oven save tin. Add mini bell peppers. Roast them in the oven at 200°C or 400°F for 30-40 minutes. It depends on the size of the potatoes. When soft, cool them.
Place the sweet potato wedges into a bowl. Add 1 tbsp. of mustard, salt, black pepper, chili flakes, 6 tbsp. of flour, 1 egg or 2 egg replacements, for the vegan version, lemon rind and chopped parsley. Combine all ingredients. Form 4-5 patties. Turn them in bread crumbs.
Heat olive oil in a frying pan. Roast the patties on medium heat until light brown on each side. Toast the buns or keep them warm in the oven.
For the salad, cut the salat into bite-sized pieces. For the dressing, combine, 5-6 tbsp. of olive oil, 3 tbsp. of white balsamic vinegar, 1 tbsp. of mustard, chopped chives, lemon rind and lemon juice. Season the dressing to taste with salt and black pepper.
Place the buns on plates add the salad and the buns. Garnish with the roasted mini bell peppers. Serve with vegan friendly dips and ketchup or sour cream for the vegetarian version.
Shopping list for the sweet potato buns for 4 serves: 3-4 sweet potatoes, 6 tbsp. flour, 2 egg replacements or 1 egg, 1 bunch parsley, 1 bunch chives, salt, black pepper, chili flakes, couscous spices, olive oil, mustard, 1 lemon, ½ cup bread crumbs, 3 tbsp. white balsamic vinegar, 400 g or 1 huge green salad, 10 mini bell peppers, 4 buns, sour cream or vegan friendly soy based dip or yogurt, ketchup.
Bon appetite yours, Chef’s Handyman team.