breadcrumbs, and minced veggies, plus some seitan which provides a meaty
chewiness. Since garnishes are generally the best part of a hamburger, be
generous in dispensing ketchup, mustard, vegan mayo, pickles, tomato, grilled
onions, and lettuce.
- 6 large sweet potatoes
- 2 tsp oil, plus extra for the trays
- 2 red onions, finely chopped
- 2 red chillies, finely chopped
(deseeded if you like)
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 340g can sweetcorn, drained
- Small bunch coriander, chopped
- 200g polenta
- Salsa, onion and salad leaves
Pierce the potato skins and place on a baking tray. Bake for 45 mins until really
cool. Meanwhile, heat the oil in a small pan, add the onions and chillies, and
cook for 8-10 mins until soft. Leave to cool.
a bowl with the chilli onions. Mash together with the spices until smooth.
sweetcorn, coriander, half the polenta and some seasoning.
will be quite soft. Carefully dip each one into the remaining polenta; dust off
and chill for at least 30 mins. You can wrap and freeze the burgers at this
have died down, place a large, well-oiled non-stick frying pan or sturdy baking
tray on top of the bars.
tray for 10 mins each side until nicely browned. Alternatively, heat oven to
220C/200C fan/gas 7 and cook on oiled baking trays for 15 mins. Serve in buns
with a dollop of salsa, some onion and salad leaves.