Sweet Potato Mushroom Burgers

By Amy Crawford

Party stopping burgers! This amazing mushroom burger recipe by Kate Bradley of Kenko Kitchen will fool any meat eater into thinking a hearty burger is in hand, yet there is not a slab of meat or thick stodgy burger bun in sight. Feel energised after this delicious meal, rather than in food coma territory!

These burgers have been handpicked from Kate's latest release recipe book, Kenko Kitchen. Simple refined sugar, gluten free and vegan recipes that will take your healthy eating to a whole new level. We love the transformation of a once unhealthy dish into a more nutritious alternative here at THI - Kate (pictured below) does this so well so it's an absolute pleasure to be featuring one of her recipes today.

How cool is using a mushroom as a bread bun replacement? The taste combo is just incredible too.

Makes 4 burgers

For the mushroom burger:
1 medium - large sweet potato
400g tin chickpeas, drained and rinsed
2 tablespoons toasted sesame seeds, plus extra for rolling and sprinkling
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 - 1 teaspoon cinnamon
1 teaspoon turmeric
1/2 teaspoon chilli flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
plant based oil for frying
8 large flat mushrooms
rocket or baby English spinach
snow pea shoots to garnish

For the edamame guacamole:
175g (1 cup) edamame, podded
1 avocado
3 garlic cloves
15g (1/4 cup) coriander, chopped
juice of 1 lime
1 tablespoon olive or coconut oil
1/4 teaspoon cayenne pepper
salt

For the caramelised onion:
1 red onion, halved and cut into slices
1 tablespoon maple syrup
1 tablespoon plant based oil

To make the mushroom burger, first steam the sweet potato for 15 minutes or until soft. Once softened, place it in a mixing bowl with the chickpeas. Now get mashing. You still want the mixture to be quite chunky, so don't make it super-smooth. Add the sesame seeds, spices, chilli flakes, salt and pepper and mix it all up.

Grab a handful of the mixture and pat it into a ball. Roll it gently in sesame seeds and set aside. The mixture will make around 8 patties, so you can either make yourselves 2 burgers each (just double the mushrooms needed) or just serve an extra patty on the side of your burger.

For the edamame guacamole, first steam the edamame for about 2 minutes. Transfer to a food processor with the remaining ingredients and blitz to desired texture. Set aside.

To make the caramelised onion, cook the onion in a small saucepan with the maple syrup and plant-based oil over medium heat until translucent and cooked, about 5 minutes. Set aside.

Now to fry the burgers. Heat oil in frying pan over medium heat and add the patties to the pan. You have to be careful when flipping the burgers - they may squish a bit. Cook the patties for 3-4 minutes on each side.

While cooking your patties, in another frying pan over medium heat, saute your mushrooms in a little oil until cooked, about 5 minutes.

Next assemble your burgers. Place 1 mushroom on the plate, put a patty on the top and then some guacamole, caramelised onion, rocket and snow pea shoots. Place a second mushroom on top. Sprinkle the top mushroom with sesame seeds.

Kenko Kitchen: Simple sugar-free, gluten-free, vegan recipes by Kate Bradley, published by Hardie Grant Book $40 RRP. If you love the look of this mushroom burger recipe you're together likely to love the look of many of Kate's awesome combos. Purchase Kate's recipe book here.