- 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.
