April 7, 2022
Packed with flavour and all things good-for-you, veggie burgers just don't get better than this!
Goes beautifully with with crispy Polenta Chips w/ Nut-free Dukkah
Recipe by @laura_hobby_baker
2 large, sweet potatoes peeled & cubed
400g can red kidney beans, rinsed
3 large garlic cloves, finely minced
6 cheese slices (or your favourite vegan cheese)
1/4 red cabbage, thinly shredded
lettuce or mixed salad leaves of your choice
For Herbed Yogurt Sauce
1/2 cups greek yoghurt (or your favourite dairy-free alternative)
handful of parsley & mint, finely chopped
2 large garlic cloves, finely minced
For Yogurt Sauce
1Place all ingredients in a small bowl and whisk together, set aside in fridge until ready to assemble the burger.
1Pre-heat oven to 180C fan forced
2Place diced sweet potato on an oven tray with baking paper. Drizzle with 2 tablespoons of melted Nuttelex, give a shake to mix around and bake for 30 minutes until tender.
3In the meantime, place a tablespoon of Nuttelex and a tablespoon of olive oil in frypan to sauté diced onion, capsicum and garlic, plus spices, salt/pepper and cook on medium heat until tender. Then, set aside to cool.
4In a bowl, combine all the ingredients including kidney beans and oats and shape patties by hand, make sure they are not too wide so they fit into your buns!
5Place in the fridge to set for min 30 min (but the longer they chill the better).
6To cook, place 1 tablespoon Nuttelex with 3 tablespoons olive oil in frypan, and gently fry on medium heat on each side for a couple of minutes until a nice brown seal forms.
7Next, slice the buns in half and lightly spread with Nuttelex and toast in a frying pan or under a grill till crispy.
8Assemble burger in layers starting with the yogurt, then cabbage, then burger patty and work your way up!