Serving: 6 patties
Total time: 1 hour
- 6 Burger buns
- Garlic oil spray (optional)
- Baby tomatoes (sliced)
For the patties
- 1 Red onion, diced
- 4 cloves of Garlic, pressed
- 1/2 cup of Sweetcorn
- 400g tin of Butter beans
- 2 Sweet potatoes, skin removed
- 1 Egg
- 1 cup of Breadcrumbs
- 1 tbsp Ground cumin
- 1 tbsp Turmeric
- 1/2 tbsp chill powder (more/less to own preference)
- Salt and pepper to taste
For the guacamole
- See our guacamole recipe here
Preheat the oven to 200°C / Gas mark 5.
Cook the cumin, turmeric and chilli in a tablespoon of flaxseed oil for about 1 minute. This will release the flavour of the spices.
Add the red onions and garlic and mix with the spices. Cook on medium heat until soft, adding more oil if it becomes too dry.
Drain the butter beans and add into a large mixing bowl. Mash using a rolling pin or wooden spoon.
Next, grate the raw sweet potato into the same bowl. Then add the onion mixture and sweetcorn. Season with salt and pepper and then give the bowl a good mix.
Mix in the egg and breadcrumbs.
Line a baking tray with baking paper and lightly grease. Divide the mixture into 6 balls and place onto the baking tray. Flatten with the palm of your hand so they form patties.
Bake for 10 minutes. Then turn the oven to the grill setting and grill for 8 minutes. Turn the patties over and grill for another 8 minutes or until crispy on the top.
If you wish to toast the burger buns you can do so now. We buttered both sides of our buns, gave one side a couple of spritz’s of garlic oil and placed them in our George Foreman grill.
Next begin assembling your burger by spreading a layer of guacamole on one side, adding the patty on top of this and then topping with some fresh baby tomatoes.
Serve immediately and with whatever relishes you enjoy!