The sun is out! It’s almost 20°C outside and I’m having a great week. I even found a penny and picked it up today, it worked. I found two beautiful Leonardo Da Vinci roses on stem for just €9.95 each. To me, that’s a damn good day! And tonight we are going to save a cow and have veggie burgers for dinner.
Ingredients for the burger
2 large sweet potatoes
1 can (310 gr) cannellini beans
2 cloves of garlic
20 gr bread-crumbs
50 gr white flour
1 ½ tsp smoked paprika powder
1 tsp salt
½ tsp ground black peper
½ tsp ground cumin
3 tbsp olive oil
4 wholegrain buns
Ingredients for the dressing
6 tbsp Greek yoghurt
1 tsp maple syrup
salt and black pepper
Cut the sweet potatoes in half and place them on a paper towel in the microwave. Cook for 5 minutes, turn them over and cook for another 5 minutes. Allow the potatoes to cool, remove the peel and mash the potatoes with a fork in a large bowl.
Rinse the beans with water and drain them well. Mash the beans with a fork and mix them with the mashed potatoes. Crush the garlic and add to the purée . Add the breadcrumbs, egg, flour, paprika, salt, ground pepper and ground cumin and stir well through the purée.
Place the bowl in the refrigerator and let it cool for 20 minutes.
Meanwhile, prepare the dressing by mixing 6 tablespoons of Greek yoghurt with 1 tablespoon maple syrup and freshly ground salt and black pepper to taste. Place in the refrigerator and cut the avocado into slices.
Heath the olive oil in a skillet. Remove the mash from the refrigerator and make 4 equal balls. Lay them on a flat surface and pat them flat, about 1 cm thick. Fry the burgers first 5 minutes on one side and 5 minutes on the other side. Use more oil if you think it is too little.
Place the avocado slices on the buns, put the burgers on top of the avocado, pour the yoghurt dressing over the burgers and tuck in.
Makes 4 burgers (and a bit)