Veggie Burger


Veggie Burger
Makes 4-6 Burgers

Baked sweet potatoes, chickpea, black beans, stuffing, onion powder and garlic powder 


75g Dried sage & onion stuffing

200ml Boiling Water 

3 Medium sized sweet potatoes 

1 tbsp Ground cumin 

1 tbsp Smoked paprika 

1 tsp Salt 

1 tsp black pepper 

1 tbsp Miso paste 

2 400g tins chickpeas (draining wight 500g)

Served in 10” tortilla wraps with roasted red pepper and a tomato salsa 


Pour the boiling water over the dried stuffing mix in a large mixing bowl. 

Leave the stuffing to stand and cook for 10 minutes. 

Cut the baked sweet potatoes open and scoop out the inside before adding to the stuffing mix. 

Add the ground cumin, smoked paprika, salt and pepper. 

Add the miso paste along with the blitzed chickpeas and mix together. 

Leave the burger mix to rest and firm up for 20 minutes before rolling out into portions. 

Using a burger press oiled lightly press the burgers. 

Lightly oil the burgers before grilling on a preheated grill pan for 3-4 minutes on each side. 

Transfer the burgers into a non stick baking tray and cook for 10-12 minutes at 160c 

Serve in 10 inch tortilla wraps with some roasted red pepper and tomato salsa. 

Products Used:

MasterClass Smart Space Stainless Steel Three Piece Bowl Set with Colander

MasterClass Edgekeeper Self-Sharpening 20cm (8") Chef Knife

Home Made Quarter Pounder Burger Press

Colourworks Brights Purple Silicone-Headed Kitchen Spoon with Long Handle

MasterClass Cast Aluminium 24cm Grill Pan

MasterClass Non-Stick 39cm x 27cm Baking Tray