Sesame Crusted Hemp Burgers
MAKES 2-3 ALL NATURAL, QUICK AND EASY, SOFT, TENDER, SERIOUSLY FLAVOURSOME, SMOKY SWEET POTATO BURGERS WITH A CRISP, CRUNCHY TOASTED SESAME CRUST!
A HUGE THANK YOU TO BETTER WITH CAKE FOR THIS INCREDIBLE RECIPE!
1 cup of roughly mashed sweet potato ( I used 2 medium)
1/4 cup of baby spinach, roughly chopped
1/3 (2 Tablespoons once chopped) of a red onion, finely chopped
2-3 cloves of roasted garlic (could sub raw garlic, crushed or a 1/4-1/2 teaspoon or garlic powder if you prefer however it will change the flavor slightly)
1 teaspoon of smoked paprika
1/2 tsp ground cumin
Salt and pepper to taste
1/4 cup of seeds - for coating
1/4 cup hemp seed - for coating
For serving -
Baby cos lettuce
1 - Preheat oven to 175'C (350'F)
2 - Line a baking sheet with parchment/baking paper and set aside
3 - Combine all ingredients for the sweet potato burger into a small bowl and stir to combine
4 - Shape Into 2-3 burger patties (I used roughly 1/3 cup per burger and got 3 x 4 ish inch burgers), then gently coat in sesame & hemp seeds - you'll need to be careful because the burger patty is quite delicate, we are working with mashed potato after all ;) - Once thoroughly coated place onto prepared baking sheet and repeat until all burgers are adorned with their sesame-hemp crust.
5 - Cook for 15-20 minutes until the sesame seeds are deliciously golden and slightly crisp.
6 - Remove from the oven and let your burgers sit on the baking sheet for 2-3 minutes to rest and develop an more solid outer crust before serving.
To Serve -
Place each burger into a couple of baby coz lettuce leaves , top with sliced tomato, creamy, dreamy avocado, a little sprinkling of fresh coriander (cilantro), some toasted sesame & hemps seeds.
These burgers are totally freezable - allow to cool completely and freeze, well wrapped on a flat surface for up to 3 months. To re-heat simply place on a baking sheet and cook until warmed through and sesame seeds are crisp.