PULLED SWEET POTATO BURGER WITH FETA CHEESE, MARJORAM AND BLACK VINEGAR MIX SERVES 6
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canola oil for frying 6 medium sweet potatoes 6 tbs coarse sea salt BLACK VINEGAR MIX 1 tsp roasted pepper seasoning 2 spring onions 2 tbs dark malt or red wine vinegar 3 black garlic cloves sea salt TO SERVE 6 burger buns butter for the buns 300g feta fresh marjoram or oregano ROASTED PEPPER SEASONING 2 tbs coriander seeds 2 tbs Sichuan pepper 2 tbs whole black peppercorns
1 Preheat the oven to 200°C. 2 To make the roasted pepper seasoning, heat a dry cast-iron pan over a medium heat. Toast the coriander seeds, Sichuan pepper and black peppercorns until the seeds start to go golden brown and there is a clear spice aroma. Pound the spices in a mortar or mix them to a fine powder with a hand blender. Set aside 1 teaspoon of seasoning and store the rest in a jar. 3 Cut off the green tops of the spring onions. Put the tops on a baking tray lined with baking paper and grill in the oven for 20 minutes until completely black. Thinly slice the white parts of the spring onions and save for the garnish. Put the burnt tops in a blender or food processor and mix to a fine powder. Add the vinegar, black garlic and 1 teaspoon of the roasted pepper seasoning and mix until smooth. Add salt to taste.
4 Heat some oil in a frying pan until it starts to smoke. Fry the sweet potatoes all over until the skins are crispy and on the verge of burning. Transfer them to an ovenproof dish, sprinkle sea salt over them and bake for about 45 minutes or until they are completely soft. 5 Split the potatoes lengthways and use a spoon to carefully scoop out the insides – try to get it out in one go so the potato doesn’t get mashed. Discard the skins. 6 Butter the buns on the cut surface and quickly fry them in a frying pan or grill them in the oven. 7 Shape the scooped-out sweet potato flesh into 6 round patties, either by hand or using a food ring. Place a sweet potato patty on each bun. Brush on the black vinegar mix, crumble over some feta and top off with sliced spring onions and a little fresh marjoram or oregano.
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For more delicious veggie burgers, pick up a copy of Green Burgers by Martin Nordin (Hardie Grant Books, $29.99).
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