Vegan sweet potato burger with side caesar salad
Whip up this delicious lunch that's great for vegans and meat eaters alike.
SERVES
8
Ingredients
- 455 grams cooked green lentils
- 455 grams cooked sweet potato – skinned, cut into small/medium sized chunks
- 455 grams really cooked mushrooms
- 225 grams bread crumbs
- 1 teaspoon cumin
- 1/2 teaspoon fresh black pepper
- 1/2 teaspoon dehydrated garlic
- 1 tablespoon dried onion
- 3 tablespoons fresh chopped cilantro
- 3 tablespoons fresh flat leaf parsley
- 1 teaspoon salt
- 1/2 teaspoon dried chilies
- Oil for frying pattys
- 8 brioche buns
For the guacamole topping:
- 4 ripe avocadoes
- 1/4 cup thinly sliced cherry tomatoes
- 1 tablespoon finely chopped red onion
- 1 jalapeño or serrano pepper, seeds removed and finely chopped
- 1 1/2 teaspoon coarsely chopped cilantro
- 2 cloves garlic, finely chopped
- Juice of one half lime
- Salt and pepper, to taste
For the side caesar dressing:
- 3 1/2 tablespoons red wine vinegar
- 3 cloves of garlic
- 5 tablespoons grated Parmesan
- 2 egg yolks, plus 1 whole egg
- 1 tablespoons Dijon mustard
- Juice of 1 lemon
- 8 anchovy fillets
- Freshly ground black pepper
- 1-1/4 cups olive oil
- Salt to taste
For the salad:
- 2 hearts of Romaine lettuce
- 1 small demi-baguette
- 8 thick slices double-smoked bacon
- 2 tablespoons maple syrup
- Parmesan cheese shavings
Directions
- Add everything to a large mixing bowl, minus the breadcrumbs and mix thoroughly with a paddle or hands. Put in blender and pulse for 15-20 seconds. Then, add bread crumbs and mix.
- Let it firm up in the fridge for a couple hours and form patties with about 170 grams of mix.
- In a large skillet fry off the patties to crisp the outside. Place on a baking tray and in a 325F oven to keep warm until serving.
- Top the patties with guacamole on a brioche bun, and serve with caesar salad (recipe below).
For the guac:
- Mash the avocadoes with a fork so there are whole pieces of avocado.
- Gently fold in the other ingredients. Mix well.
- Serve immediately.
For the salad:
- Preheat oven to 350°F. To make dressing, blend all ingredients (except oil and salt) in a blender. When smooth, slowly add oil, and a little hot water. Season with just a little salt.
- To make salad, roughly chop romaine into bite-size pieces.
- Cut the baguette into larger cubes , drizzle with oil and toast under broiler. Place bacon on baking tray and bake until crisp
- In a large bowl, toss Romaine with dressing and divide among four plates. Top each with slice of toasted baguette.
- Toss bacon slices with a little maple syrup and divide evenly among the four plates.
- Shave fresh Parmesan cheese over each and add a little more dressing, as needed.
