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Photo of Roasted sweet potato and white bean open burgers by WW

Roasted sweet potato and white bean open burgers

8
Points®
Total Time
1 hr 10 min
Prep
20 min
Cook
50 min
Serves
4
Difficulty
Easy
Roasted sweet potato and white beans make these amazing burger patties. Try swapping the white beans with chickpeas and kidney beans as another great idea.

Ingredients

Orange sweet potato (kumara)

600 g, coarsley chopped

Olive oil

1 tbs

Canned cannellini beans, rinsed, drained

1 400g can, (1x400g can)

Za'atar seasoning

2 tsp

Egg(s)

1 medium

Wholegrain bread

2 slice(s), made into breadcrumbs, made from day old bread

Green shallot(s)

2 individual, thinly sliced

99% fat-free, plain Greek yoghurt, unsweetened

⅓ cup(s), (80g)

Tahini

2 tsp

Lemon juice

1 tbs

Wholemeal bread roll

2 medium, (2 x 50g) spilt toasted

Mixed salad leaves

60 g

Tomato(es)

1 large, thinly sliced

Lebanese cucumber

1 medium, peeled into ribbons

Chilli sauce

½ tsp, to taste

Instructions

  1. Preheat oven to 180°C. Line a baking tray with baking paper. Place sweet potato on tray and drizzle with half the oil. Bake for 40 minutes or until tender. Increase oven to 210°C. Transfer to a bowl and coarsely mash.
  2. Add beans and mash until combined. Add spice mix, egg, breadcrumbs and shallot and stir to combine. Season with salt and pepper. Shape mixture into four 2cm-thick patties.
  3. Heat remaining oil in a large frying pan over medium heat. Cook patties for 3-4 minutes each side or until golden. Transfer to a baking tray and bake for 5 minutes or until cooked through.
  4. Meanwhile, combine yoghurt, tahini and lemon juice in a small bowl. Top roll halves with lettuce, tomato, cucumber, patties, yoghurt sauce and a drizzle of chilli sauce.

Notes

TIP: You can replace cannellini beans with chickpeas or kidney beans.

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