Roasted sweet potato and white bean open burgers
5
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
Roasted sweet potato and white beans make these amazing burger patties. Try swapping the white beans with chickpeas and kidney beans as another great idea.
Ingredients
Orange sweet potato (kumara)
600 g, coarsley chopped
Olive oil
1 tbs
Canned cannellini beans, rinsed, drained
1 400g can, (1x400g can)
Za'atar seasoning
2 tsp
Egg(s)
1 medium
Wholegrain bread
2 slice(s), made into breadcrumbs, made from day old bread
Green shallot(s)
2 individual, thinly sliced
99% fat-free, plain Greek yoghurt, unsweetened
⅓ cup(s), (80g)
Tahini
2 tsp
Lemon juice
1 tbs
Wholemeal bread roll
2 medium, (2 x 50g) spilt toasted
Mixed salad leaves
60 g
Tomato(es)
1 large, thinly sliced
Lebanese cucumber
1 medium, peeled into ribbons
Chilli sauce
½ tsp, to taste
Instructions
1
Preheat oven to 180°C. Line a baking tray with baking paper. Place sweet potato on tray and drizzle with half the oil. Bake for 40 minutes or until tender. Increase oven to 210°C. Transfer to a bowl and coarsely mash.
2
Add beans and mash until combined. Add spice mix, egg, breadcrumbs and shallot and stir to combine. Season with salt and pepper. Shape mixture into four 2cm-thick patties.
3
Heat remaining oil in a large frying pan over medium heat. Cook patties for 3-4 minutes each side or until golden. Transfer to a baking tray and bake for 5 minutes or until cooked through.
4
Meanwhile, combine yoghurt, tahini and lemon juice in a small bowl. Top roll halves with lettuce, tomato, cucumber, patties, yoghurt sauce and a drizzle of chilli sauce.
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