Ingredients
For the burgers:
- 325 g sweet potato, baked
- 1/4 cup quinoa, rinsed (50 g)
- 1/4 cup red lentils, rinsed (50 g)
- 1 cup water (250 ml)
- 1 small yellow onion, very finely chopped
- 1 clove garlic, minced
- 1 1/2 tablespoons chopped fresh mint
- Pinch of chilli flakes
- 50 g feta, crumbled
- 1 teaspoon freshly squeezed lemon juice
- 1/3 cup panko bread crumbs, plus more if needed (25 g)
- Sea salt and freshly ground pepper, to taste
- chickpea flour (or panko), to coat the burgers
- Heat-resistant oil, for the grill
For the herb-yoghurt sauce:
- 170 g container Greek yogurt
- Juice of 1/2 large lemon
- 1 small bunch freshly chopped cilantro
- sea salt and freshly ground pepper, to taste
Instructions
- Preheat the oven to 400°F / 200°C and line a baking sheet with parchment paper.
- Roast the sweet potatoes: Pierce the sweet potato serval time with a fork and place on the lined baking sheet and roast in the oven until tender when squeezed, about 45 minutes to an hour depending on the size.Alternatively, slice the sweet potatoes down the centre lengthwise. Place the sweet potatoes, cut side down, on the prepared baking sheet. Roast until tender, 30 to 40 minutes.
- Meanwhile, in a small saucepan, combine the quinoa, red lentils and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, about 15 minutes. Remove from the heat, cover, and let steam for 15 minutes.
- Skin the sweet potatoes and place in a large bowl. Mash with a fork.
- Add quinoa, lentils, onion, garlic, mint, chili, salt and pepper and mash to combine. Then add the feta, lemon juice and breadcrumbs and mix until well combined.
- Sprinkle chickpea flour (or panko) onto a plate (about 50 g).
- Take a handful of the sweet potato mixture and form into a ball and then flatten out to form a patty. Coat the outside of the patty in chickpea flour (or panko). Set on a plate and continue with the rest of the mixture. Refrigerate for 1 hour or longer (the longer the better).
- Meanwhile, prepare the herb-yogurt dip. Mix together the yoghurt, cilantro, lemon juice and season with salt and pepper. Cover and store in the fridge until ready to use.
- When you’re ready to cook, preheat the tabletop grill (or skillet) over medium-high heat (on the LeMax level 8 for 5 minutes, then reduce the heat to level 7).
- Brush the surface lightly with heat-resistant oil. Place the sweet potato burger patties on the grill and cook for 4 minutes, until lightly browned. Flip and continue cooking, increasing the heat slightly, for 4 minutes, until browned. During the last minute of cooking, toast the hamburger buns (see video).
- Serve with your choice of toppings, such as herb-yogurt sauce, cucumber, red onion and salad leaves. Enjoy!.
Nutrition
Notes
- I make 4 larger patties with this recipe. If you prefer, make 6 patties. This also makes them easier to eat if you are not using large hamburger buns.
- Panko bread crumbs can be found at your local Asian food store. Alternatively, use regular bread crumbs or fine-cut oats.
- The sweet potato can be cooked ahead of time, even a day ahead, before starting this recipe. Also a great way to use up leftover baked potatoes!
- This plant-based burger contains feta cheese which is traditionally not vegetarian. If you are following a strict vegetarian diet, look for a feta cheese made with vegetal rennet rather than animal rennet. To make this recipe vegan, simply omit the cheese.