Veggie burgers with beans and sweet potatoes
Ingredients
for 4 person
| 1 tin | white beans (approx. 400 g), rinsed, drained |
| 200 g | sweet potatoes, coarsely grated |
| 1 | onion, finely chopped |
| 1 | garlic clove, finely chopped |
| 2 tbsp | sunflower seeds |
| 1 tbsp | crushed linseed |
| 1 tsp | hot curry powder |
| 1 tsp | salt |
| 150 g | mini cucumbers |
| 100 g | sour single cream |
| 1 tbsp | olive oil |
| a little | salt |
| ½ tbsp | olive oil |
| 4 | burger buns, halved |
| 30 g | Micro Greens |
How it's done
Veggie burgers
Mash the beans with a fork, add the sweet potatoes and all the other ingredients up to and including the linseed, season. Knead by hand to form a compact mass. Divide the mixture into 4 portions, shape into 4 burgers, flatten a little.
Sauce
Cut half of the mini cucumbers lengthwise into thin slices, set aside. Finely chop the remainder of the cucumbers, mix with the sour single cream and oil, season with salt.
Charcoal/gas/electric grill:
Brush the burgers with oil, cover and grill over/on a medium heat (approx. 220 °C for approx. 10 mins. on each side. Grill the halved burger buns alongside for approx. 1 min. Spread the cucumber sauce over the bottom half of each bun, add the burger, top with the cucumber slices, micro greens and a little more sauce, cover with the top half of the bun.
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