So I've given you the recipes for the home-made ketchup and bread rolls. All that's left is to share the actual veggie burger recipe that pulls the whole thing together.
I wanted something a little different from the brown bean burgers I made over a year ago in my very first blog post (!) and if I had to compare the two, I think this yam burger wins hands down. I particularly like the way it crisps up on the outside and holds its shape perfectly. There's nothing worse than a veggie burger that falls apart on you, turning the process of eating into an embarrassing struggle and unintentional workout, not to mention the gloopy mess it creates. Anyway. I hope you give this recipe a try and that you enjoy it as much as I did. I won't always have the time or energy to make my own ketchup and bread rolls from scratch, but the actual burger is so easy and straightforward that it just might become a staple.
(If the plating looks rushed, it's because I was in a hurry to eat the thing... Aside from a burger that falls apart on you, nothing's more annoying than a cold burger.)
(makes about 6)
- 2 cups cooked yam (chopped into small pieces)
- 1 cup toasted breadcrumbs
- 1/2 red bell pepper (finely chopped)
- 1 large carrot (grated)
- 1 tsp dried thyme
- Spices (cayenne pepper/garlic powder/Cajun spice...)
- Salt and pepper (to taste)
- Sunflower oil
Throw the cooked yam, breadcrumbs, red pepper and spices into a food processor and blend until you have a soft dough consistency. Scoop out the mixture into a bowl and mix in the grated carrots and seasoning.
With lightly floured hands, shape the mixture into 6 burger patties.
Heat a little sunflower oil in a frying pan and fry the burgers on medium heat for about 6-8 minutes, turning over to brown on both sides. The aim is to allow the burgers to heat up all the way through.
Serve in a burger bun with a slice of fresh tomato, crispy lettuce, fried onions and ketchup. Enjoy!