A burger bun filled with colourful vegetables and served with spiced sweet potato wedges cheers up a dull day. It is substantial enough for lunch or supper and it's super healthy too! Cook the vegetables on an AGA Griddle for extra flavour. Suitable for vegetarians and vegans. Many thanks to AGA Specialist Dawn Roads for this fabulous recipe.
1 red pepper, cut into quarters
1 yellow pepper, cut into quarters
1 bulb fennel, sliced vertically
Little olive oil for brushing
2 sweet potatoes, cleaned and cut into wedges, no need to peel
1 tbsp olive oil
1 tsp cumin seeds
1 tsp paprika
1 tbsp olive oil
1 clove garlic, grated
2 large flat mushrooms
Salt and pepper
1 tbsp water
2 thick slices cooked beetroot
2 burger buns, warmed through
1. Put the AGA cast-iron griddle to heat and brush the pepper quarters and fennel slices with olive oil. Place the vegetables onto the griddle and place it on the floor of the AGA roasting oven or the floor of a hot Rayburn main oven and griddle both sides until striped and beginning to caramelise.
2. Coat the sweet potato wedges with the oil, cumin and paprika and massage well together. Pour onto an AGA hard anodised baking tray, lined with Bake-O-Glide and cook in the centre of the AGA roasting oven or centre of the Rayburn main oven set at 220ºC. Cook for about 15-25 minutes (depending upon the thickness of the wedges) turning occasionally.
3. Place a tablespoon of olive oil into a large pan which has a lid – for example the AGA cast-iron buffet casserole or AGA cast aluminium sauté pan – heat for a minute then quickly stir in the garlic and add the mushrooms. Season and add the tablespoon of water. Cover with the lid and simmer on the hotplate for about 5-8 minutes, then add the slices of cooked beetroot and cook for a few minutes until the beetroot is heated through.
4. Warm the bread burger buns in the oven and slice in half. Fill the bread buns, placing the mushroom on first then topping with a slice of beetroot, some griddled vegetables and rocket. Any griddled vegetables over can be served on the side. Place the other half of the bun on top and serve with aromatic sweet potato wedges.
Conventional cooking: Griddle the vegetables and cook the mushrooms on the hob. Cook the sweet potato wedges in the oven at 220ºC, fan oven 200ºC, Gas Mark 7.