Aduki and Sweet Potato Burgers

The burgers are inspired by and based on these Sweet Potato Sliders. I was given two huge sweet potatoes that needed using up- they’re not on my usual shopping list.

This will make approximately eight burgers and eight buns.
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These aren’t a firm meat-like burger, they are soft and full of flavour. Serve with crunchy salad or pickles inside the bun for contrast. I like them on a sourdough bun with quick pickled cucumber and carrot, sirracha and mayo.

Sourdough Burger Buns
200g refreshed starter (100%)
500g flour
200g soy milk
Pinch of salt
20g olive oil
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Knead, rest 4 hours, shape (8 big buns/ any number of small), rest 1 hour, bake (200c 20 mins), split, toast, fill, eat.
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Aduki Bean and Sweet Potato Burgers

Ingredients
2 large sweet potatoes
200g aduki beans- soaked, boiled, drained… Or one can just drained
1 small onion very finely chopped
1/2 stick celery, very finely chopped
1 tablespoon nutritional yeast
1 teaspoon garam masala
1/2 teaspoon chilli flakes (optional)
Pinch of salt
1 tablespoons vital wheat gluten
2 tablespoons breadcrumbs
1 tablespoon olive oil
Handful of polenta to coat

1 sliced onion to top

Method
Bake the sweet potatoes at 200c for about an hour until soft, allow to cool.
Fry the onions and celery in the olive oil until translucent but not coloured. Put the onions (in the frying oil) in a bowl with all the other ingredients except the polenta and the sweet potato.
Use your hands to peel the sweet potatoes, put the insides in the bowl with the other ingredients and use your already sticky hands to mash and mix it all together.
Shape eight burgers to fit the buns you’ve made (or little sliders for mini buns) and coat them in polenta.
Place them on a non-stick baking tray or mat and heat the oven to 180c, while they rest a little.
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When the oven is hot, put the burgers in and bake for 20 minutes. You can eat them now but, for a firmer and quick-final-stage-cook burger, you can allow them to cool and the fry each side in a pan with a little oil when you’re ready for them. Fry the sliced onion alongside them as a topping.
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Serve with salad, chips and all the trimmings.

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Smokey Aubergine Black Bean Burgers

Based on this recipe, but with black beans and various other personalisations.

I smoked the beans and aubgerine first, over oak for 8 hours, but you don’t have to. You could try blackening the skins of the aubergine instead, removing them afterwards.
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Black Bean and Aubergine Burgers

Approximately 8 burgers, to feed 4 with a little salad, or 8 with loads of chips and salsa.

Ingredients
2 small aubergines, halved and smoked
400g soaked, boiled, drained and smoked black beans
1 small onion, chopped
1 celery stalk, chopped
3 cloves of garlic, finely chopped
100g walnuts, chopped
100g Vital Wheat Gluten
2 slices of toast
4 tablespoons olive oil

Method
Preheat the oven to 200c.
Slice the aubergine in 2cm (half) rounds. Toss in 2 tablespoon of olive oil and roast for 15 minutes, turn them over and add the onion, garlic and celery. Roast for another 15 minutes.

Remove from the oven and allow to cool.

Whizz the beans, walnuts and toast in a food processor until the texture of rough hummus. Now add the vegetables and gluten, then pulse until they are well mixed through. There should still be identifiable bits of onion and walnut.

Shape into 6-8 burgers and refrigerate for at least half an hour – I freeze half usually.

Bake at 200c for 15 minutes, then fry on both sides in a little oil.

Serve with ciabata buns, chips, salsa, rocket and sirracha.