These plant-based burgers are mouthwatering and rich in flavour, yet are super healthy and packed with protein, fibre and iron. Pair with crunchy baked sweet potatoes for a filling and nutritious meal!
1plant-based burger patty(I use the Organic Village Pattie but if you can't find these any plant mince/burger will do!)
1bread bun of choice
2 tbspvegan aioli (Store bought or there are plenty of recipes online)
225gsliced beetroot or thinly slice the vacuum packed beetroot
Sweet Potato Fries
1/2sweet potato or 1 small sweet potato
1/4cuppanko bread crumbs
1/2 tbspolive oil
salt and pepper to season
pre-heat oven to 180C.
Start by making the sweet potato fries as these will take the longest. Thinly slice your sweet potato into chips and place them in a large mixing bowl.
Add a dash of olive oil, the panko bread crumbs and salt and pepper and give it all a good mix.
Lay flat onto a lined baking tray and put in the oven until they are golden and crunchy! This should take 30-40 minutes. Give them a little mix around every now and again so they don’t get stuck.
When the fries are almost ready, make the burger.
Heat a small fry pan with a little olive oil, add you plant burger, cook for around 5 minutes on one side and 3 on the other
While that is cooking you can prepare your bun. Slice the bun in half, spread on a good layer of aioli to the bottom piece and add a handful of spinach.
Once your burger is cooked through and golden you can place that on top of your bottom piece of bun, add a slice of cheese and place back in the oven for just a minute, until the cheese is lovely and melted.
Once done, layer the beetroot and mustard and top with the bun.