Ingredients

The following ingredients have 4 Servings
  • 12.35 ounces sweet potato (weigh after peeling)
  • 1x14.11oz can chickpeas (drained)
  • 1 garlic clove (finely grated)
  • 1-2 scallions/green onions (finely chopped)
  • 4-5 tablespoons cilantro/fresh coriander (finely chopped)
  • 2½ teaspoons cajun spice mix (or chipotle/jerk)
  • 2½ teaspoons tomato puree
  • 1 teaspoon miso paste (optional, but strongly recommended)
  • ¼ teaspoon cayenne pepper (optional)
  • 2½ tablespoons olive oil
  • Fine sea salt and pepper to taste
  • 4 burger buns (any)

Instruction

  • Peel and cube the sweet potato.  In a large non-stick pan heat up approx. ½ tbsp of oil, add the sweet potato along with the spice mix and stir.
  • Cook over a medium heat for about 10-12 minutes stirring occasionally until nicely browned and tender (but not cooked completely, still a little al dente). Remove from the heat and set aside to cool a little.
  • To the blender add all the burger ingredients (including the sweet potato, which can still be a little warm). If using miso paste combine it with the tomato puree before adding to the blender.
  • Pulse until the mixture starts coming together but there are still pieces of vegetables visible (be careful not to overblend it).
  • Form 4 burgers. Make sure you press the mixture together well so the burgers hold their shape.
  • In a large pan heat up 1 tablespoon of oil and fry the burgers over a medium heat for about 2 minutes on each side until lightly browned (add a little more oil after turning them over). Serve with your favourite burger bun.