The big bosh! burger
Serves 6
|
Prep 20 mins
|
Cook 50 mins
We do love a good burger, and creating a big meaty tasting burger was high up on our list of priorities. This one gets its richness from sweet potatoes, black beans and a whole host of herbs.
Source: Bosh!
Ingredients
400
g
sweet potatoes
1
onion
olive oil
250
g
pre-cooked brown rice
20
g
breadcrumbs
½
tsp
salt
½
tsp
black pepper
½
tsp
ground cumin
½
tsp
garlic powder
½
tsp
smoked paprika
2
tbsp
plain flour
1 x 400 g tin
black beans
To serve
1
beef tomato
1
gem lettuce
1
large
red onion
6
burger buns
6
tsp
tomato ketchup
6
tsp
vegan mayonnaise
12
slices
gherkin
6
slices
dairy-free cheese
Instructions
Peel the sweet potatoes and cut them into 2 cm cubes. Put them on the lined baking tray and bake for 30 minutes200 °C
Meanwhile, peel and mince the onion . Pour a little oil into the frying pan. Put the onion in the pan and fry for 10-15 minutesonion to a large bowl and wipe out the pan
Put the baked sweet potato in the food processor Add the rice , breadcrumbs , salt , pepper , cumin , garlic powder , smoked paprika and flour . Drain the black beans and add them to the food processor, then whizz everything up to a thick paste. Scrape the paste into the bowl with the onions and mix everything together with a spoon
Add a little oil to the pan and put it on a medium- high heat. Divide the mixture into six and use your hands to mould them into patty shapes. Place the patties in the hot pan and fry for 3 minutes
While the burgers are cooking, slice the beef tomato into 6 thin slices. Separate the leaves of the lettuce and peel and slice the onion into thin rings
Build your burgers by placing them inside the burger buns , topping with ketchup , vegan mayo and slices of tomato and gherkin , lettuce , red onion , and dairy-free cheese
Similar recipes
Curry-crusted sweet potatoes
Sausages & mash with cumberland sauce
Scouse
Condesa smoky beans