Sweet potato mushroom burgers

Sweet potato mushroom burgers

By
From
Kenko Kitchen
Serves
4
Prep
15 mins
Cooking time
30 mins
Photographer
Elisa Watson

These burgers are definitely party stoppers. They will fool any meat-eater into thinking they are having a hearty burger, and yet there’s no slab of meat or thick stodgy burger bun. Instead of being pregnant with a food baby after eating these and wanting to nap (like I do after I eat a regular burger) you will feel energised. The mushroom bun is a perfect replacement for bread and the taste combination is just incredible! I like to serve the burgers with a hot sauce and some cashew ‘goat’s’ cheese.

Ingredients

Quantity Ingredient

Mushroom burger

Quantity Ingredient
1 medium–large sweet potato
400g tinned chickpeas, drained and rinsed
2 tablespoons toasted sesame seeds, plus extra for rolling and sprinkling
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2-1 teaspoon cinnamon
1 teaspoon turmeric
1/2 teaspoon chilli flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
plant-based oil, for frying
8 large flat mushrooms
rocket
or baby english spinach
snow pea shoots, to garnish

Edamame guacamole

Quantity Ingredient
175g edamame, podded
1 avocado
3 garlic cloves
15g coriander leaves, chopped
1 lime, juiced
1 tablespoon olive oil
or 1 tablespoon coconut oil
1/4 teaspoon cayenne pepper
salt

Caramelised onion

Quantity Ingredient
1 red onion, halved and cut into slices
1 tablespoon maple syrup
1 tablespoon plant-based oil

To serve

Quantity Ingredient
Cashew ‘goat’s’ cheese

Method

  1. First steam the sweet potato for about 15 minutes or until soft. Once softened, place it in a mixing bowl with the chickpeas. Now get mashing. You still want the mixture to be quite chunky, so don’t make it super-smooth. Add the sesame seeds, spices (see note), chilli flakes, salt and pepper and mix it all up. Don’t be put off by the fact that the mixture is still like mashed potato (as essentially it is).
  2. Grab a handful of the mixture and pat it into a ball. Roll it gently in sesame seeds and set aside. The mixture will make around 8 patties, so you can either make yourselves 2 burgers each (just double the mushrooms needed) or just serve an extra patty on the side of your burger.
  3. For the edamame guacamole, first steam the edamame for about 2 minutes. Transfer to a food processor or blender with the remaining ingredients and blitz to the desired texture. Set aside.
  4. To make the caramelised onion, cook the onion in a small saucepan or frying pan with the maple syrup and plant-based oil over medium heat until translucent and cooked, about 5 minutes. Set aside.
  5. Now to fry the burgers! Heat some oil in a frying pan over medium heat and add the patties to the pan. You have to be careful when flipping these babies – don’t be alarmed if they squish a bit! Cook the patties for 3–4 minutes on each side.
  6. While cooking your patties, in another frying pan over medium heat, sauté your mushrooms in a little oil until cooked, about 5 minutes. If you don’t have 2 frying pans, cook the patties first and place them in a 150–180°C oven to keep warm. Or you can just cook your mushrooms in the oven at 180°C with a drizzle of oil for 20 minutes – or even have them raw!
  7. Next assemble your burgers. Place 1 mushroom on the plate, put a patty on top and then some guacamole, caramelised onion, rocket and snow pea shoots. Place a second mushroom on top. Sprinkle the top mushroom with sesame seeds. Enjoy!

Note:

  • You can play around with the spices. Your tastebuds may like more or less of one spice or another, so it’s all about tasting as you go!
Tags:
vegan
sugar-free
gluten-free
sugar
gluten
free
vegetarian
health
healthy
diet
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