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2 sweet potatoes, averaging ¾ lb (340 g) each
¼ cup (50 mL) red onions, minced
¼ cup (50 mL) yellow pepper, minced
1 clove garlic, minced
2 tbsp (30 mL) fresh ginger, minced
½ tsp (2 mL) cumin
1 tsp (5 mL) sea salt
½ tsp (2 mL) cracked pepper
¼ cup (50 mL) Italian parsley
1 egg
½ cup (125 mL) panko
½ cup (125 mL) sesame seeds
2 tbsp (30 mL) vegetable oil


Wash sweet potato and pierce all over with a fork; place in the microwave for 12 to 15 minutes, or until fork tender. Allow to cool then scoop out flesh and place in a medium-sized bowl, fold in the onions, yellow pepper, garlic and ginger, mix thoroughly then add seasoning, herbs, egg and panko. Mix again then form into four equal-sized patties and refrigerate for a minimum of half an hour and up to 1 hour. Remove from refrigerator and roll patties in sesame seeds.

In a frying pan over medium heat, heat vegetable oil and add patties, grill on both sides, about 4 to 5 minutes, until heated through.

To assemble, add your favourite greens to the bottom of a grilled bun then add the burger, top with fresh vegetable salsa.

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