Stranger Foods

The big bosh! burger

Serves 6 | Prep 20 mins | Cook 50 mins

We do love a good burger, and creating a big meaty tasting burger was high up on our list of priorities. This one gets its richness from sweet potatoes, black beans and a whole host of herbs.

Source: Bosh!

Ingredients

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Imperial

x0.5

400 g sweet potatoes
1 onion
olive oil
250 g pre-cooked brown rice
20 g breadcrumbs
½ tsp salt
½ tsp black pepper
½ tsp ground cumin
½ tsp garlic powder
½ tsp smoked paprika
2 tbsp plain flour
1x 400 g tin black beans

To serve

1 beef tomato
1 gem lettuce
1 large red onion
6 burger buns
6 tsp tomato ketchup
6 tsp vegan mayonnaise
12 slices gherkin
6 slices dairy-free cheese

Instructions

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Peel the sweet potatoes and cut them into 2 cm cubes. Put them on the lined baking tray and bake for at 200°C. Take them out of the oven and set aside
Meanwhile, peel and mince the onion. Pour a little oil into the frying pan. Put the onion in the pan and fry for , until very soft. Transfer the onion to a large bowl and wipe out the pan
Put the baked sweet potato in the food processor Add the rice, breadcrumbs, salt, pepper, cumin, garlic powder, smoked paprika and flour. Drain the black beans and add them to the food processor, then whizz everything up to a thick paste. Scrape the paste into the bowl with the onions and mix everything together with a spoon
Add a little oil to the pan and put it on a medium- high heat. Divide the mixture into six and use your hands to mould them into patty shapes. Place the patties in the hot pan and fry for on each side, until golden
While the burgers are cooking, slice the beef tomato into 6 thin slices. Separate the leaves of the lettuce and peel and slice the onion into thin rings
Build your burgers by placing them inside the burger buns, topping with ketchup, vegan mayo and slices of tomato and gherkin, lettuce, red onion, and dairy-free cheese

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