Sweet Potato & Lentil Sliders on Homemade Mini Pretzel Buns

sweet-potato-burger

I have been craving a veggie burger lately. I am a sucker for small food so I made sliders. Since my husband doesn’t love lentils, I made these with red lentils which don’t hold their shape. This makes it easier to mix them with other ingredients, therefore hiding them a bit. I cooked the lentils in vegetable stock to add more flavor. A panko coating makes this sliders super crunchy. The result was a delicious treat. My husband loved them. I only told him about the lentils afterwards.

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It’s hard to find good sliders buns here, so most of the times I just make my own. I used my Soft Pretzel Twists to make these mini pretzel buns. The ingredients are the same; there are just a few different steps.  Once the dough has risen, divide it into 16 equal pieces.  Then form each piece into a ball. Place the balls in the baking soda/water bath for 30 seconds. Then place them on a prepared baking tray (lined with parchment paper and lightly greased with vegetable oil).  Cut a cross in the middle of each bun, brush the tops with an egg wash and sprinkle with some sea salt. Bake for 8 minutes at 230C/450F. For the recipe of the pretzels just click here.

This recipe makes 14 sliders.

Ingredients:

For the sliders:

600gs of sweet potatoes

½ cup of red lentils

2 cups of vegetable stock

40grs of grated Parmesan

Pinch of onion powder

Pinch of garlic powder

Pinch of lemon pepper

Pinch of celery salt

Pinch of cayenne

Pinch of pepper

1/3 cup of breadcrumbs

2 sprigs of fresh thyme

For the breading:

1 ½ cups of panko

½ cup of breadcrumbs

¼ teaspoon of Salt

¼ teaspoon of Celery salt

¼ teaspoon of Paprika

For the lime mayo:

7 tablespoons of mayonnaise

Juice of ½ a lime

Celery salt to taste

Extras:

2 avocados, sliced

A handful of frisse

Garden cress

Olive oil for pan-frying the sliders

 

Roast the sweet potatoes for 1 hour at 180C/350F.

While the sweet potatoes are in the oven, start cooking the lentils. Place the lentils and vegetable stock in a medium saucepan over medium heat. Cook until soft, stirring from time to time. This will take about 15 minutes. Once they are cooked, turn off the heat and let them dry out in the saucepan for 30 minutes.  Once the 30 minutes are up, mash them with the back of a wooden spoon.

To make the lime mayo, mix the mayo with the lime juice and celery salt. Set aside.

Once the sweet potatoes are done, peel them and place them in a large bowl. Mash them with a fork. Add the lentils and the rest of the ingredients for the sliders. Mix well.

Mix all of the ingredients for the breading in a bowl.

Grab about 2 tablespoons of the sweet potato mixture and form it into a ball. Coat the ball in the breading. Apply some pressure so it sticks. Repeat for all of the mixture.

Pour about 6 tablespoon of olive oil in a large pan over medium heat. Once the oil is hot, place 7 balls in the pan. With the help of a spatula, press each ball a bit to create a hamburger shape. Cook until they are evenly brown on each side.  Repeat for the rest of the sliders.

Serve on the mini pretzel buns, with some frisee on the bottom and top them with avocado, lime mayo and garden cress.

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Pork Sliders with Caramelized Pineapple on a Mini Pretzel Bun

Pork Sliders with Caramelized Pineapple on a Mini Pretzel Bun

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I have been craving burgers and BBQ sauce lately. I think it has to do with the fact that I am very much looking forward to summer. Going to the park, having barbecues and actually feeling the sun on my skin! And right now the weather feels more like we are entering winter instead of spring.

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To satisfy my burger cravings, I made these sliders. I went for minced pork instead of beef. The patties are seasoned with cooked shallots, garlic, oregano, thyme and smoky BBQ sauce. So they are full of flavor just by themselves.  And because pork and pineapple are a marriage made in heaven, I added it too. Top it with some Emmental cheese and some mini pretzel buns and you’ve got some food porn right there.  I was in a make everything from scratch mood that day so I also made the mini pretzel buns. They are super easy to make. It is the same recipe as my Soft pretzel twists, just shaped differently. I have added the different instructions below. This recipe makes about 13 sliders.

Ingredients:

For the patties:

500gr minced pork

2 tablespoons of smoky BBQ sauce

3 shallots, chopped

1 teaspoon of dried thyme

1 teaspoon of dried oregano

1 tablespoon of olive oil

2 cloves of garlic, minced

Salt

Pepper

1 egg yolk

1/3 cup of panko

1/3 cup of breadcrumbs

For the caramelized pineapple:

½ fresh pineapple, thinly sliced

4 tablespoons of sugar

Pepper

For the toppings:

150gr of Emmental cheese, thinly sliced

Lettuce of your choice

 

First start making the mini pretzel buns, for the whole recipe check out my Soft Pretzel Twists Post.  The ingredients are the same; there are just a few different steps.  Once the dough has risen, divide it into 16 equal pieces.  Then form each piece into a ball. Place the balls in the baking soda/water bath for 30 seconds.  Then place them on a prepared baking tray (lined with parchment paper and lightly greased with vegetable oil).  Cut a cross in the middle of each bun, brush the tops with an egg wash and sprinkle with some sea salt. Bake for 8 minutes at 230C/450F.

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To make the caramelized pineapple, place the sugar and sliced pineapple in a large pan.  Sprinkle some pepper and let it cook over medium-high heat until it has caramelized. This will take about 6 minutes, turning the pineapples half way through.  Place the caramelized pineapple slices on a lightly greased plate and set aside.

To make the patties, over medium heat add 1 tablespoon of olive oil to a small pan. Add the shallots, dried thyme, dried oregano and garlic.  Cook for a few minutes until the shallots are translucent.

Place the minced pork in a large bowl. Add the shallot mixture, BBQ sauce, egg yolk, panko, breadcrumbs and some salt and pepper.  Mix it all until well combined. Grab about 1/4 of a cup of the mixture and make a ball, repeat until all the mixture is done. This will give you about 13 meatballs.

Pour some olive oil into a large pan, over medium-high heat. Once the pan is hot, place the meatballs in the pan and press a bit with a spatula so they become mini burgers. Cook them for about 4 minutes on each side until they are all cooked through.  Take the pan off the heat. Place a slice of cheese on top of each patty. The heat of the patties will melt it.

To serve the sliders, slice the mini pretzel buns in half and place some lettuce on the bottom. Then place a patty and some slices of the caramelized pineapple.  Cover with the top parts of the bun. Serve right away.