Burger with sweet potato wedges

For the burger buns

Place 35 ml water, the oat milk, sugar and yeast in a bowl and mix together. Add the flour, salt and butter and knead into a dough. Leave to prove for about 20 minutes then shape into four bread buns and leave to rest for another 10 minutes.

Preheat the back half of the Tepan stainless steel grill to 200 degrees and thinly drizzle with groundnut oil. Gently press the bread buns flat, coat with water and sprinkle with the sesame seeds. Grill the buns on both sides for about 8 minutes then remove from the Tepan.

For the burger patties

Coarsely tear up the chicken breast fillet. Peel and dice the onion(s) then mix with the meat and breadcrumbs. Put the mixture through the mincer or chop up with the blender. Combine with all the remaining ingredients except the oil and season to taste. With damp hands, divide the mixture into four patties and cook on both sides in a little oil on the back half of the Tepan grill at 190 degrees for 8–10 minutes depending on thickness.

For the sweet potato wedges

Peel the sweet potatoes and cut into wedges. Briefly marinate in salt, paprika, sugar and black cumin then cook in coconut oil on the front half of the Tepan stainless steel grill at 190 degrees until golden on both sides. Keep warm.

For the topping

Wash the aubergines, dab dry and cut into slices. Place on the front half of the Tepan stainless steel grill with plenty of cooking olive oil at 190 degrees. Season well with salt. Peel the onion, cut into rings and sauté with the aubergines after 3 minutes. Wash and slice the tomatoes, removing the stalk bases. Cut the iceberg lettuce into thin strips.

Finishing touches

To serve, spread the tomato chutney onto the burger bun bases. Layer on the tomatoes, aubergines and onions. Add the patties, slice the cheese and place on top. Top with iceberg lettuce and finish with the burger bun lids.

For the chutney

Peel and finely dice the onion. Cut a cross into the tomatoes and briefly place in boiling water. Peel and quarter the tomatoes, removing the stalk bases. Heat a medium pan on level 6 and roast the mustard seeds until they start to jump.

Add the diced onion and the cooking olive oil and briefly sauté. Top up with the tomatoes and bring to the boil. Stir in the remaining ingredients and simmer the chutney for about 15 minutes.

Info

Either use the tomato chutney immediately or transfer it into pre-sterilised glass jars while still hot and seal with a lid. It will then keep for several months.