Wholesome, healthy and just delicious. I really love sweet potatoes – one of the best tropical root vegetables. I can’t think of anything better than having them in burger form with a few greens, avocado and some chilli jam on the side.
It’s a great alternative if you’re vegan / veggie or just want to eat less meat like me. There are quite a few steps with this recipe but it’s well worth it.
These sweet potato burgers would also work well on the barbecue giving them a nice smoky flavour. Make them in advance and chill in the fridge until you’re ready to grill. If you take away the burger buns you could also have sweet potato stacks with eggs for brunch.
Deliciously good sweet potato burgers with avocado, spinach and chilli jam. It’s a winner!
Serves 4
Prep + Chill 45 mins
Cook 45 mins
Total 90 mins
Ingredients
500g sweet potatoes, peeled and diced
175g spring greens, shredded
3 tbsp olive oil
6 spring onions, finely chopped
2 garlic cloves, crushed
1 tsp paprika
1/2 tsp chilli powder
30g roasted almonds, chopped
75g mixed seeds (pumpkin, sunflower and sesame)
2 tsp sweet chilli sauce
Sea salt and freshly ground black pepper
4 burger buns toasted, to serve
1 large red onion sliced, to serve
1 large avocado sliced, to serve
50g baby spinach, to serve
Chilli jam, to serve
Method
- Peel and chop the sweet potatoes into 2-3cm chunks. Place in a large saucepan of salted water and bring to the boil, cook until tender. Drain, leave to one side to cool and then mash the sweet potatoes. Boil the spring greens for 5 minutes, drain and chop coarsely.
- Heat 1 tablespoon olive oil in a large frying pan over a medium heat. Cook the spring onions and garlic until softened. Add paprika and chilli powder.
- In a medium sized bowl mix sweet potato, spring greens and nuts. Stir in flour and sweet chilli and season well with salt and black pepper.
- Divide the mixture into 4 parts and shape into burger patties (about 2 cm thick). Cover the burgers with mixed seeds (spread the seeds on a clean surface and press the patties down to coat evenly). Chill in the fridge for 30 minutes so the burgers firm up and hold their shape.
- Preheat the oven to 200C/ gas mark 6 / fan oven 180C. Heat the remaining oil in a frying pan over a medium heat. Gently place the burgers in the pan and fry for 4-5 minutes or until golden brown on each side. Drain any excess oil with kitchen paper.
- Transfer to a baking tray lined with greaseproof paper and bake for 15 minutes. Remove and cool for a few minutes.
- Serve in toasted burger buns with spinach, avocado and chilli jam.
