Spicy burgers made with sweet potato mash & mince meat, seasoned with spices, wrapped in pitta & finished with a 30 second garlic, tahini yogurt sauce.
Plus how to make this veggie friendly!
Spicy sweet potato burgers
Mash potato on bread is one of my guilty pleasures. Mash and potatoes in general are pretty good but add in another carb, like a nice chunk of buttered bread and a simple bit of mash potato becomes a whole other kind of wonderful.
That said, mash potato on buttered bread probably isn’t what you want hear about and probably not what I should be eating 🙂 And so to tackle this ridiculous craving, I’ve come up with a great way to have potato on bread, which I actually feel very good about; sweet potato beef burgers on pitta!
Watch how to make sweet potato beef burgers in pitta with garlic tahini sauce
These sweet potato beef burgers are spicy, chunky, meaty, full of flavour and so easy to throw together – and even better, theres enough food here to feed four very hungry people, all for a minimal price. Less meat, more sweet potato means more change at the till! For more inspiration with mince and a fabulous homemade sauce have a look at my Moroccan turkey meatballs.
Garlic tahini sauce
The only way to fully enjoy these spicy beef burgers is with an incredible garlic tahini sauce. It literally takes 30 seconds to make this zesty, garlicky yogurt sauce. Just four ingredients are needed: Minced garlic clove, tahini paste, plain yogurt and lemon juice (plus a pinch of salt). Mix together in small bowl and serve – so easy and so delicious.
Serving your spicy potato beef burgers
In keeping with the nutritious sweet potato and reduced red meat content, these burgers are great served in a pitta bread, along with the tahini sauce, a few lettuce leaves, freshly chopped coriander and a quick squeeze of lemon. A lovely, nutritious tea that really helps me kick that mash potato on bread habit 🙂
Veggie alternative sweet potato burger
If you fancy this burger without the meat then just replace the mince beef with a 400g tin of crushed chickpeas. Just as good and maintains that great texture.
- 800 g Sweet potatoes
- 250 g Lean Mince Meat (for veggie alternative replace with 400g tin of crushed chickpeas)
- 1 Egg
- 30 g Breadcrumbs
- 1/2 tsp Ground Cumin
- 1/2 tsp Ground Coriander
- 1 tsp Cayenne Pepper
- 1 tsp Curry Powder
- 1 tbsp Olive Oil
- 2 Cloves Mince Garlic
- 1 tbsp Tahini Paste
- 150 g Natural Yogurt
- Juice 1/2 Lemon
- Pinch of Salt
- 4 Wholemeal Pitta Breads
- Lettuce leaves
- Freshly chopped coriander leaves
- Lemon wedges
Start by boiling or microwaving the sweet potatoes. Keep them whole and unpeeled and either boil in water in large pan for 30 minutes or microwave for 10 minutes.
Allow the potatoes to cool then peel away and discard the skins. Place the cooked sweet potato into a large mixing bowl and mash using a fork or masher. Next add the mince meat, egg, breadcrumbs, cumin, coriander, cayenne pepper and curry powder. Use a wooden spoon to mix together until fully combined.
Preheat the oven to 180 degrees C, fan and have a baking tray ready.
Divide the burger mixture into 4 then use your hands to form 4 large burgers. Seal each burger in a pan with a little oil by frying on each side for 1-2 minutes or until golden brown. You may find it easier to fry the burgers one at a time. Transfer each sealed burger to the baking tray then place the tray in the centre of the pre heated oven and bake for 25 minutes or until the burgers are cooked through.
Whilst the burgers are cooking make up the sauce. In a small bowl mix together the minced garlic cloves, tahini paste, yogurt, lemon juice and salt. Cover and place in the fridge until you’re ready to serve.
Heat the 4 pitta breads in the microwave for around a minute. The heat makes it easier to cut open the pitta. Use a small knife to carefully cut down the sides of the pitta and open up. Lay out the bottom half of each pitta and add lettuce leaves to each one. Next place a cooked burger on top of the lettuce, before topping with the sauce, coriander leaves and a squeeze of lemon juice. Pop on the top half of the pittas and enjoy!!
PIN FOR LATER
I am linking this recipe to #cookblogshare hosted by peachickbakery, hijackedbytwins, recipesmadeeasy, everydayhealthyrecipes and Easypeasyfoodie. I am also linking to #brilliantblogposts by honestmum, #bakingcrumbs by onlycrumbsremain and joskitchenlarder, and #cookonceeattwice by searchingforspice.