Mushroom and sweet potato burgers

Mushroom and sweet potato burgers

1 hr Active
1 hr Total
310 kcal per person
vegetarian, gluten-free
Nutritional value / person: Fat: 15 g, Carbohydrate: 34 g, Protein: 8 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Apron
  • Bowl
  • Frying pan
  • Garlic press
  • Pan
  • Paring knife
  • Peeler
  • Plate
  • Scissors
  • Sieve
  • Spatula
  • Tablespoon
  • Teaspoon
  • Timer
  • Whisk
  • small bowl
  • Cutting board
  • Kitchen scales
  • Food mill

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Potato puree

600 g sweet potatoes
salted water, boiling

Mushrooms

1 garlic clove
400 g oyster mushrooms
2 tbsp olive oil
2 tsp mild curry powder
½ tsp salt
a little pepper
4 tbsp potato starch
2 tbsp sunflower seeds
½ bunch chives

Burgers

clarified butter

Dressing

½ bunch chives
180 g plain yoghurt
2 tbsp white balsamic vinegar
1 tbsp olive oil
¼ tsp salt
a little pepper
60 g lambs' lettuce
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How it's done

The kids can help at the marked areas .

Potato puree

600 g sweet potatoes
salted water, boiling

Peel and chop the potatoes. Cook the potatoes (uncovered) in salted water over a medium heat for approx. 20 mins. until soft. Drain the potatoes, leave in the colander for approx. 5 mins. while the water evaporates. Pass the potatoes through a food mill and into a bowl, leave to cool.

Mushrooms

1 garlic clove
400 g oyster mushrooms
2 tbsp olive oil
2 tsp mild curry powder
½ tsp salt
a little pepper
4 tbsp potato starch
2 tbsp sunflower seeds
½ bunch chives

Crush the garlic into a bowl. Tear the mushrooms into pieces, add along with the oil, season, mix. Fry the mushrooms in a non-stick frying pan for approx. 5 mins. per batch, remove. Add the mushrooms to the potato puree along with the potato starch and sunflower seeds, mix well. Finely chop the chives using scissors, mix in.

Burgers

clarified butter

Preheat the oven to 60°C, warm the platter and plates. With wet hands, shape the mixture into 12 burgers. Heat a little clarified butter in a non-stick frying pan. Fry the burgers in batches over a medium heat for approx. 4 mins. on each side, keep warm.

Dressing

½ bunch chives
180 g plain yoghurt
2 tbsp white balsamic vinegar
1 tbsp olive oil
¼ tsp salt
a little pepper
60 g lambs' lettuce

Finely chop the chives using scissors, mix with the yoghurt, balsamic and oil, season. Serve the salad with the burgers, drizzle the dressing over the top.

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