Veggie Burgers with Homemade Buns

Ingredients

• ½ pack dry yeast
• 2 tsp salt
• 3 dl lukewarm water
• 1 x sweet potato
• 2 clove garlic
• 1 x red onion
• 400 g kidney beans
• 1 tsp sriracha
• 1 tsp black pepper
• 7 dl plain white flour
• 2 dl sour cream
• ¼ pack rocket
• 1 x tomato
• 3 dl plain white flour

Method

1. This recipe makes about eight burgers and eight burger buns. You may either halve the recipe, or simply freeze the leftovers for an easy dinner some other day.
2. Start by making the dough for the buns. Add flour, yeast, lukewarm water and half of the salt to a bowl. Mix well, and knead for about 10 minutes.
3. Form the dough into buns and place them on a baking sheet, on a baking tray. Let them proof for 45-60 minutes. Start making the patties as the buns rise.
4. Start making the veggie burgers by dicing sweet potato and baking the small cubes on the middle rack of the oven, at 220 degrees celcius for 10-15 minutes.
5. Mince the garlic and half of the red onion. Add half of the garlic, and all of the minced red onion each to a food processor, along with kidney beans, sriracha, black pepper, the rest of the salt and the baked sweet potato pieces.
6. Blend the ingredients together until a nice, even dough forms. If the dough is a little too wet and sticky, add some flour and mix again.
7. Shape the dough into patties and place them on a baking tray lined with parchment paper.
8. Bake the burger buns at 225 degrees celcious for 10-15 minutes.
9. Bake the patties, also at 225 degrees, for about 20 minutes. Make sure to flip them half way through.
10. Make the sour cream dressing by combining sour cream, the remaining minced garlic, salt and as much sriracha as you'd like.
11. Slice the tomato and other half of the red onion.
12. Serve the burger buns with the veggie patties, rocket, tomato, red onion and sour cream dressing.