Stacked sweet potato burgers with avocado lime cream

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These stacked vegan sweet potato burgers from Katy Beskow are chunky and satisfying, complimented by creamy lime avocado.

Ingredients

For the burgers

2 x 250g sweet potatoes, scrubbed and pierced
1 x 400g tin kidney beans, drained and rinsed
1 x 280g jar chargrilled peppers antipasto, drained
2 spring onions, finely chopped
1 red chilli, deseeded and finely sliced
½ tsp ground cinnamon
½ tsp smoked paprika
2 tbsp coriander, finely chopped, plus extra to serve
40g panko breadcrumbs
3 tbsp sunflower oil

For the avocado lime cream

2 ripe avocados, halved
juice of 1 lime
a pinch of smoked sea salt or flaked sea salt

To serve

1 large carrot, shaved into ribbons
4 multiseed soft baps (or other dairy-free bread rolls)
a few lettuce leaves (such as curly or round lettuce)
1 beef tomato, sliced
½ small red onion, thinly sliced

Step by step

Get ahead

Prepare to the end of step 3 and keep chilled for up to 2 days (allow an extra 5 minutes' oven cooking time). These also freeze well; fry the frozen patties for 3 minutes each until golden, then bake for 30 minutes.

Microwave the sweet potatoes for 7-8 minutes on full power (at 800 watts) or until softened. Or bake at 190°C, fan 170°C, gas 5 for about 50 minutes. Cool, then scoop out the soft flesh into a bowl.
Add the kidney beans and mash roughly, leaving some whole. Finely chop half the chargrilled peppers (keep the rest to serve), and add to the bowl. Stir in the spring onions, chilli, cinnamon, paprika, coriander and seasoning; mix until combined.
Create 4 chunky burgers by flattening the mixture into 8-9cm patties with your hands. Press the burgers into the panko breadcrumbs; chill for 30 minutes to firm up. Preheat the oven to 200°C, fan 180°C, gas 6.
Heat half the sunflower oil in a large pan over a medium heat. Add the burgers and cook for 2 minutes until lightly golden. Carefully flip, add the rest of the oil and fry for another 2 minutes. Transfer to a baking tray; bake for 20 minutes or until heated through.
In the meantime, make the avocado lime cream. Mash 1 avocado with the lime juice until smooth; season with smoked sea salt to taste. Slice the other avocado. Roll the carrot ribbons up from one end.
Serve the burgers in warmed seeded buns, layered with lettuce, chargrilled pepper and sliced avocado underneath, then spoon over the avocado lime cream and add the tomato, red onion and rolled carrot ribbons.

source:https://www.sainsburysmagazine.co.uk/recipes/mains/stacked-sweet-potato-burgers-with-avocado-lime-cream

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