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.
Simon is a qualified health professional having completed a Bachelor of Physiotherapy with Honours in 2008, Plant Based Nutrition with Cornell University and a Masters in Nutrition. He is the host of the Plant Proof podcast, a leading health and wellness show that focusses on breaking down the science on nutrition for human and planetary health, and is also writing his first book which will be published by Penguin Random House early 2021. If you're looking for agenda-free evidence based information to help you make sense of the conflicting nutrition information that exists today, you're in good hands.