Recipe: Sweet Potato and Garbanzo Burgers (food processor, grill pan)

SWEET POTATO AND GARBANZO BURGERS

10 ounces sweet potatoes, peeled and cut into small pieces
2 cups canned garbanzos
3 tablespoons sunflower oil
1 small onion, peeled and chopped fine
3 cloves garlic, peeled and crushed
2 red jalapeno chilies, seeded and chopped
salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro
3 to 4 tablespoons all-purpose flour
4 ounces Fontina or Gruyere cheese, sliced thin
4 tomatoes, sliced
4 buns, split in half
TO SERVE:
salad leaves
mayonnaise
red chili salsa

Cook the sweet potatoes in lightly salted boiling water for 12 minutes or until soft. Drain, mash well, and set aside.

Drain the garbanzos and blend in a food processor until a coarse-textured puree is formed. Add to the mashed potatoes.

Heat 1 tablespoon of the oil in a small pan and saute the onion, garlic, and chilies for 5 minutes or until softened. Remove from the heat and stir into the potato and garbanzo mixture. Season to taste and stir in the chopped cilantro. Add enough flour to make a stiff consistency.

Shape into four burgers on a lightly floured board and lightly coat in flour. Cover lightly and chill in the refrigerator for at least 30 minutes, or longer, if time permits.

Lightly brush or spray your grill pan with oil then place on a moderate heat until hot. Add 1 tablespoon of the oil and cook the burgers in the pan for 3 minutes each side, adding the extra oil when the burger is turned over.

Place four tomato slices on top of each burger, add a slice of cheese, and cook further 1 to 3 minutes or until burgers are piping hot and the cheese has begun to melt. Remove and keep warm.

Toast the split buns in the grill pan for 1 to 2 minutes then remove from the pan.

TO SERVE:
Cover the buns with salad leaves, add the burgers, and top with either mayonnaise or salsa. Close the buns and serve.

Servings: 4
Source: Modern Grill Pan Cooking by Gina Steer