Kumara Burgers with Sweet Dill Slaw

Serves 4 with leftover sweet potato Prep 15 mins Cooking 30 mins

This slaw could turn heads. The grapes may have a lot of you asking why, but trust me, the sweetness is key to harnessing the burgerbilities of our kumara patties. I’ve gone for two kumara so you can use the less wide end bits (less patty size) for leftovers. Use the leftover kumara in a salad scattered with marinated feta and mint leaves.

100 g unsalted butter, melted

1 tbsp olive oil

2 tsp smoked paprika

1/3 cup (80 ml) maple syrup

2 extra large kumara, cut into 2 cm

thick rounds

4 baps or white rolls, halved

2/3 cup (160 ml) whole egg mayonnaise

SWEET DILL SLAW

2 (100 g) pickles, thinly sliced

¼ white cabbage, finely shredded

100 g red grapes, sliced

1 bunch dill, sprigs picked

¼ cup pickling juice from pickles

Preheat oven to 190°C. Combine butter, oil, paprika and maple syrup in a bowl. Divide between 2 baking trays. Add kumara to trays and turn to coat in butter mixture. Roast, turning halfway, for 30-40 minutes or until tender and golden. Add rolls to oven in the last 2 minutes to warm.

Meanwhile, combine sweet slaw ingredients in a bowl and toss to combine. Stand to pickle slightly. Divide mayonnaise between rolls and spread over the base and tops. Arrange slaw and ‘patties’ over the bases and finish with tops, pushing down slightly. Wrap with paper to secure and serve.