Spicy Sweet Potato and Wholemeal Couscous Burgers
Cook Time 1 hour to 1 hour 30 minutes
2 cups wholemeal couscous
2 cups vegetable stock, boiled
2 tbsp cumin seeds
2 tbsp mustard seeds
1 tbsp chilli flakes
2 tbsp fennel seeds
2 tbsp garam masala
2 cups peeled & grated sweet potato
½ cup mint, finely chopped
½ cup parsley, finely chopped
½ cup coriander, finely chopped
1 lime zested & juiced
1 cup thick yoghurt
½ cup Almond meal
Salt & pepper
3 tbsp Extra Virgin Olive Oil
6 charcoal brioche burger buns
½ cup Chipotle aioli
4 pickles, sliced
2 vine ripe tomatoes, sliced
2 cups of mixed salad leafs
Place couscous into a large bowl and pour boiling stock over the top. Cover and stand for 8 to 10 minutes.
After 10 minutes use a fork and fluff up the couscous. Set aside.
Take a pan and heat extra virgin olive oil on medium. Add cumin, mustard seed, chilli flakes, fennel and garam masala cook for 2 to 3 mins stirring continually.
Add sweet potato and cook for 8 to 10 minutes until potato is cooked.
Once potato is cooked, turn off the heat and add mint, parsley, coriander and lime zest and juice.
Allow potato mix to cool slightly and then add to couscous. Mix in yoghurt, egg and almond meal.
Combine altogether and season with salt and pepper.
Roll into 6 patties, cover and refrigerate for at least 15 minutes.
Heat a little extra virgin olive oil over a pan on medium heat. Cook patties on each side for 3 minutes.
Remove from pan and assemble the burgers.
Cut buns in half and place a little aioli on the base and top. Then assemble the rest of the burger- salad greens to bottom of bun, patty, sliced tomato, pickles and lid.