Beet Burgers with Sweet Potato Buns

“The great thing about burgers is that you can make loads ahead of time and freeze them, especially for the barbecue season,” says David Atherton, winner of 2019 Great British Bake Off.

These vegie burgers are served with brioche-style buns enriched with sweet potato instead of the usual butter, sugar and egg. Mr Atherton adds: “It might be difficult to imagine until you’ve tried one, but the heavy, earthy sweet potato actually makes these rolls incredibly soft, fluffy and golden.”

Read: Why you should go meat free once a week

Makes: 8 burgers and buns

Ingredients

For the burgers:

  • 250g canned black beans, drained
  • 100g cooked beetroot, finely chopped
  • 80g prunes, finely chopped
  • 100g cheddar, finely grated
  • 80g sweet potato, peeled and finely grated
  • 4 garlic cloves, finely grated
  • 150g sourdough breadcrumbs
  • 2 teaspoons white miso
  • 2 teaspoons Dijon mustard
  • 1 teaspoon smoked paprika
  • 1 large egg
  • 2 teaspoons fine salt
  • 10g fresh flat-leaf parsley, finely chopped
  • 40g quinoa
  • 8 sweet potato buns (see below) or shop-bought burger buns

For the buns:

  • 260g sweet potatoes
  • 20ml light olive oil, plus extra for greasing
  • 1 teaspoon salt
  • 2 teaspoons instant yeast
  • 140ml warm water
  • 340g strong white bread flour
  • 60g strong wholemeal (whole-wheat) bread flour
  • 1 medium egg
  • black sesame seeds, for sprinkling on top

Method (to make the burgers)

Preheat the oven to 180 degrees C fan (200 degrees C/400 degrees F/gas mark 6).

Put the black beans onto a baking tray and bake for 15 minutes to dry them out. Add these to a mixing bowl, allow to cool slightly, then squeeze with your hands a few times until they are slightly mushed but you can still easily tell they are beans.

Read: Five-Bean Chilli and Cornbread

Add the beetroot and prunes to the mix, along with the cheese, sweet potato, garlic and breadcrumbs.

In a small bowl, whisk the miso, mustard, smoked paprika, egg and salt with a fork until smooth. Add this to the mixing bowl with the parsley, then mush the whole thing together until it is all combined. Shape the mix into eight burgers, each 1cm thick. Sprinkle the quinoa onto a plate and press the burgers into this on both sides to give a crunchy crust. Chill in the fridge for at least one hour or until ready to cook.

To cook, bake in the oven for 10 minutes, then fry for six minutes on each side in a frying pan on medium heat, then one minute on each side on high heat to get a good char. Alternatively, grill on a barbecue for six minutes on each side. Serve in the sweet potato buns (see method below) with your choice of condiments.

Method (to make the buns)

Preheat the oven to 180 degrees C fan (200 degrees C/400 degrees F/gas mark 6).

Start by roasting the sweet potatoes in their skin for 40 minutes. Once cooled, peel and blend until smooth. This can be done ahead of time; I freeze this as portions so I can defrost when needed.

Mix the sweet potato pulp, oil, salt, yeast and warm water, then add the flours and bring together to form a dough (this is a sticky dough). Cover with beeswax wrap or cling film and leave to rest for 10 minutes.

Read: Lean and Healthy Hamburgers

Now you have to gently knead for five minutes. I prefer to do this in the bowl and just use a spatula. You are not really kneading so much as stretching the dough. If you have a stand mixer and a dough hook it is a lot easier. Cover and leave in a warm place to rise until doubled in size (about one hour).

Knock back the dough and divide it into eight pieces. Form these into tight balls and transfer them to a lined baking sheet (spaced well apart, about 5cm).

Cover with oiled cling film and leave until at least doubled in size (about one hour, but don’t worry if it’s longer, definitely make sure they’ve doubled in size). At this time, preheat the oven to 200 degrees C fan (220 degrees C/425 degrees F/ gas mark 7).

Beat the egg, then gently brush the egg wash on the buns and sprinkle with the sesame seeds before baking for 12-14 minutes.

Allow to cool before slicing with a serrated knife. These are best eaten fresh, but are good the next day toasted.

Good To Eat by David Atherton, photography by Ant Duncan, is published by Hodder & Stoughton, available now.

Are you a fan of vegie burgers? What do you think about sweet potato in bread buns? Why not share your thoughts in the comments section below?

– With PA

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