Sweet Potato and Tahini Burgers

by SuperValu

6 people 20 minutes 10 minutes

Ingredients

Preheat the oven to 180°C/gas mark 3. Put the sweet potato pieces on a baking tray and drizzle with the olive oil.
Season with the thyme and some salt and pepper. Roast in the oven for 30 to 40 minutes, until cooked through.
Set aside to cool for 5 minutes. Put the roasted sweet potatoes in a
food processor and blend until smooth, then transfer to a large bowl.
Put the chickpeas and parsley in the food processor and pulse for a few seconds, until coarse, then add to the sweet potato.
Add all of the remaining burger ingredients and stir to combine. Check
the seasoning and add more salt and pepper if required.
Put the bowl in the refrigerator for at least 1 hour, or longer if possible, to allow the mixture to firm up.
Meanwhile, to make the sauce, put all the ingredients in the food processor and blend until combined and smooth. Season to taste with salt and pepper.
Set aside until needed. Preheat the barbecue, using a flat grill tray or plancha to cook the burgers on.
Alternatively, you can cook these on the hob using a chargrill pan set over a medium heat.
Form the mixture into six patties and lightly dust with flour. Put each burger on the barbecue plancha or chargrill pan and cook for 4 to 5 minutes.
Using a large flat spatula, carefully flip the burgers over and cook for 5 to 6 minutes more, until completely cooked through.
Serve on toasted buns and spoon over some of the sauce.