SWEET POTATO BURGER WITH PINEAPPLE CHUTNEY

Sweet, spicy, umami and tropical: this meatless burger has it all. Paired with our 0.3% Tropical Ale it's the ultimate feeling of relaxation; this beer is a perfect companion for easy and bold gourmet fast food.

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Ingredients

300 gr sweet potatoes, peeled & grated
200 gr black beans, rinsed and drained
1 clove garlic, chopped
50 gr oats
1 egg
juice & zest of 1 lime
1/2 tbsp smoked pimenton
1/4 tsp cayenne pepper
1/2 tbsp cumin seeds, crushed
salt and pepper to taste
250 gr pineapple, chopped in small pieces
1/2 red chilli pepper, chopped finely
1 little gem, leaves washed
1 spring onion, sliced
1 bunch of fresh coriander, chopped
4 burger buns
olive oil
2 tbsp mayonaise

THIS IS HOW YOU MAKE IT

Mash the beans and grind the oats.
Combine beans, grated sweet potato, oats, garlic, egg, juice of half a lime, the smoked paprika or pimenton powder, cayenne pepper, cumin seeds in a bowl and knead together into a firm ‘dough’. Season to taste.
Make four balls of the mixture and flatten these into burgers.
Cover the burgers and leave them in the fridge for half an hour to set.
Add the pineapple chunks, red chili pepper, zest and juice of half a lime together in a small skillet and let it simmer on low heat. Stir well occasionally and add some water if the chutney becomes too dry.
Make the lime mayonnaise by whisking the olive oil, mayonnaise, 1/2 tbsp of lime juice and a pinch of cayenne powder.
Grill the burgers on a hot grill or BBQ and flip them around regularly until they are done; this takes about six minutes.
Slice the buns in half, drizzle with a bit of olive oil on the insides and grill until lightly coloured.
Time to build your burger! Spread some lime mayonnaise on the buns, cover with little gem and top off with the burger. Add a good dollop of pineapple chutney and sprinkle with spring onions and fresh coriander leaves.

Tropical flavours on a plate and jumping out of the bottle: enjoyed best with Lowlander 0.3% Tropical Ale.