There’s never been a better time to get great at making veggie burgers. Whether you’ve been vegetarian for years, cooking for a diverse crowd or or simply flexing your flexitarian muscle, Green Burgers is a book you’ll want in your culinary library year-round. There are so many nutrient-dense combinations, you won’t know where to start. Actually, you will: These sweet potato burger buns.
In this recipe I use sweet potatoes, but you can of course replace them with ordinary potatoes, or you might try out another root vegetable such as parsnips or Jerusalem artichokes.
- 1/4 cup butter
- 1 cup whole milk
- 1/2-1 ounce fresh yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 egg
- 7 ounces boiled or salt-roasted sweet potatoes
- 4 1/3 cups all-purpose flour
- 1 egg + 1 tablespoon water for brushing
- sesame seeds
For the buns
Melt the butter over a low heat, then add the milk. Heat to body temperature—approximately 99ºF. Crumble the yeast into a bowl. Pour the milk into the bowl and stir so that the yeast dissolves. Whisk in the sugar, salt and egg.
Mash the sweet potatoes with a fork and stir the mash into the contents of the bowl.
Mix in the flour a little at a time. Knead the dough for about 5 minutes in a dough mixer or for 10 minutes by hand. It should be elastic and easy to work, and should come away from the edges.
Cover the dough with a tea (dish) towel. Leave in a warm place to rise for about 1 1/2–2 hours, or until it has doubled in size.
Divide the dough into 10–12 pieces and shape into round balls by folding the edges in towards the middle, so you achieve good surface tension – pretty much like taking an opened flower and folding the petals together to form a bud again. Put the buns on a baking tray lined with baking parchment, with the seam facing downwards, and gently press them with the palm of your hand. Cover with a tea towel and allow them to rise for a further 45 minutes.
Preheat the oven to 400ºF.
Whisk the egg with 1 tablespoon of water. Brush the tops of the buns with the beaten egg and sprinkle a few sesame seeds over them.
Put the buns in the oven and reduce the heat to 350ºF. Bake for 10–15 minutes, depending on size. Take a bun out after 10 minutes and tap the bottom – if it sounds hollow it is done. Allow to cool on a cooling rack and store them in a ziplock bag.