Homemade Cheeseburgers
Ditch the ordinary and dive into the extraordinary with our Homemade Cheeseburgers with Sweet Potato Hamburger Buns! Transform your burger experience into a wholesome delight that's bursting with flavour and free from all the questionable additives found in store-bought buns. The buns are the epitome of fluffy perfection, giving your homemade burgers a touch of wholesome magic. Paired with succulent beef patties, each bite is a symphony of taste and nutrition. Get ready to redefine your burger game with this delicious, healthier alternative!
Sweet Potato Hamburger Buns
DIETARY: NF
ALLERGENS: Wheat, Dairy, Egg
AGE GROUP: 8 months+
SERVES: 8
PREP: 30 mins (+ 1 1/2 hours of dough resting)
COOK: 35 mins
EQUIPMENT: Stand mixer
INGREDIENTS:
SWEET POTATO BURGER BUNS
¼ cup (30g) chia seed meal
½ cup (125ml) filtered water
1 package dried yeast (7g)
1 tbsp (14g) coconut sugar
1 ½ tbsp (30ml) coconut milk
¼ cup (60ml) lukewarm water
100g sweet potato puree
2 tbsp (40ml) extra virgin olive oil
310g wholemeal spelt flour
Pinch sea salt
Topping:
¼ cup (60ml) coconut milk
¼ cup poppy seeds, sesame seeds or chia seeds
HAMBURGER PATTIES
500g lean beef mince
1 small brown onion (50g), peeled and grated
1 egg yolk
1 tbsp (20ml) Dijon mustard
Sea salt and pepper, to taste
Burger Fillings:
Lettuce, tomato slices, cucumber slices, mashed avocado, cheese slices
METHOD:
To make a chia egg, combine chia seed meal and water in a small bowl and set aside for 5 mins.
Combine the yeast with coconut sugar, coconut milk and lukewarm water in the bowl of your stand mixer. Whisk until well combined and allow to sit for 5 mins.
Add chia egg to the yeast mixture, along with the sweet potato puree and olive oil. Whisk until well combined.
Change to hook attachment and add flour and salt. Mix until a smooth dough is forming.
Cover and allow to rise in a warm spot for 1 hour.
Divide into 8 pieces, roll into balls and allow to rest for another 15-20 mins.
Preheat oven to 180°C and line a baking tray with baking paper.
Brush buns with a little extra coconut milk and sprinkle with seeds.
Place buns on the baking tray and bake in oven for 20 mins.
To make the hamburger patties, mix all the ingredients in a bowl and shape into 8 patties.
Heat oil in a large frying pan and fry burger patties for 2-3 mins from each side or until cooked.
To assemble the burger, half the patties, spread 2 tbsp of avocado mash on the bottom halves, top with a handful of lettuce, the burger patties, one cheese slice each, tomato and cucumber slices.
STORING LEFTOVERS:
Store in an airtight container in the fridge for up to 3 days or freeze for up to 4 months.
TIPS:
Prep tips:
If you don’t own a stand mixer, you can mix everything by hand, using a whisk and a wooden spoon.Allergies:
For a dairy-free version: leave out the cheese slices.
For a gluten-free version: Swap wholemeal spelt flour with a mix of brown rice flour, buckwheat flour and arrowroot (1:1:1).
Easy ingredient swaps:
Swap chia seed meal for flaxseed meal.
Swap chia seed meal and water for 3 eggs.Baby-friendly version:
Serve mashed or in finger food-sized pieces.
For fussy eaters:
Serve everything separately.