Spiced spinach and sweet potato burgers

I am a big “Wow” burger fan, as my instagram followers are well aware – but as its January (and dark and horrible…when will it end?) and I’m aiming for a month of being hangover-free, I will most likely be Wow burger free also.  I’m addicted to the kale and quinoa burgers from Strong Roots, but decided I needed a back up plan so I don’t overdose on them.  I was a vegetarian for a long time, and actually cooking meat tends to freak me out out of the time…so sweet potato burgers made the cut.  By popular request, find below a recipe for some that I made recently – which actually turned out to be vegan:

• 1 tsp turmeric
• 1 tsp coriander
• 1 tbsp cumin
• 1/2 tsp hot paprika
• 1/4 tsp cayenne pepper
• pinch salt and pepper
• 1 small white onion, finely chopped
• 4 cloves of garlic, finely chopped
• 4 medium sweet potatoes, roasted (VIP that they are roasted, not microwaved or boiled – flavour is nothing as good)
• 1/2 cup dried quinoa (I used red, because that’s what I had in my cupboard – the colour will only really change the appearance, not the flavour, so use whatever you have/find)
• 1 cup dried red lentils
• coconut oil
• 2 cups of fresh baby spinach
• 1 tbsp cornstarch
• 1 cup + of flour

*If you need to make these gluten free, just make sure to use gluten free cornstarch and flour.

Preheat the oven to 180 degrees celsius.  Peel the sweet potato and wrap separately in tinfoil, ad bake until soft – I find this takes anywhere from 30-45 minutes, depending on the shape of the potatoes.  Mash once roasted.

While these are roasting, cook the lentils and quinoa according to each packets instructions.

Mix the spices together, and place spinach leaves in a large bowl.  Begin sautéing the onions and garlic once everything else is cooked.

Mix together the mash, lentils, quinoa, onions and garlic, spices and spinach, adding the cornflour and 1 cup of flour as you do so.  Using some extra flour on your hands, make up to 8 burgers and place on baking paper on a large baking tray or chopping board (one that fits in your fridge).  Leave for a few hours or overnight.

This will make about 8 burgers – which, unless you have a giant family to feed, will probably make you feel sick to eat (they only keep for 2-3 days in the fridge).  I freeze about 5 of them whenever I make them, as 3 is the most I can get through in a couple of days.  2 will fit well in a small ziplock bag, just make sure to fold it over so they’re not touching each other (and subsequently stick together).

Fry lightly in coconut oil, and serve with tomato relish (Ballymaloe for me, please) and mayonnaise – or veganaise if you prefer. I find I don’t really need a bun with these, as they have quite a “carby” taste to them anyway, and work well with a salad, or sliced avocado (I feel life in general works well with sliced avocado).

There’s always a bit more work in vegetarian food, if you really want some flavour – but I found these ones worth the effort. Let me know how you get on with them, and I hope you enjoy!