Sweet potato and bean tower burgers
https://www.coop.co.uk/recipes/sweet-potato-and-bean-tower-burgers
The ultimate veggie burger piled up with our favourite toppings
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Feeds
6
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Ready in
1 hour
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 70g
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Ingredients
- 600g sweet potatoes (peeled weight), cut into large chunks
- 250g Co-op microwave wholegrain rice
- 400g can Co-op kidney beans, drained and rinsed
- 2 tbsp Co-op plain flour
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 2 tbsp roughly chopped coriander
- 1 tbsp Co-op olive oil
- 125g bunch Co-op spring onions
- 180g halloumi, cut into 6 slices
- 6 Co-op brioche buns, halved
- Handful rocket
- 6 tbsp Co-op guacamole
- 120g Co-op chargrilled peppers
Method
- Cook the sweet potatoes in boiling water for 10-12 mins until tender
- Drain, leave to steam dry in a colander, then mash with a masher
- Meanwhile, cook the rice according to the pack instructions and leave to cool
- Lightly mash the kidney beans, leaving some whole
- Mix with the cooked sweet potato and rice
- Add the flour, smoked paprika, cumin and coriander, then season
- Mix thoroughly until all the ingredients are well combined, then shape into 6 burgers
- Transfer to a plate and leave in the fridge to chill for 30 mins
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Heat ½ tbsp of the oil in a frying pan and fry the burgers for 3-4 mins on each side, in batches if need be, until golden
- Transfer to a lined baking tray and bake in the oven for a further 20-25 mins
- Meanwhile, heat the remaining oil in a griddle pan, then cook the spring onions for 2-3 mins each side until lightly charred
- Take out of the pan and cook the halloumi for 2-3 mins each side until lightly golden
- When you’re ready to serve, toast the buns to your liking, then put a few rocket leaves on the base of each
- Add the burgers next, then top with the guacamole, roasted peppers, halloumi and spring onions, before finishing off with the burger lid
- Serve immediately
