Print Recipe

Servings: 1 burger
Calories: 720kcal



  • 1 plant-based burger patty (I use the Organic Village Pattie but if you can't find these any plant mince/burger will do!)
  • 1 bread bun of choice
  • 2 tbsp vegan aioli (Store bought or there are plenty of recipes online)
  • 1 tbsp dijon mustard
  • 1 slice dairy-free cheese
  • handful spinach leaves
  • 225 g sliced beetroot or thinly slice the vacuum packed beetroot

Sweet Potato Fries

  • 1/2 sweet potato or 1 small sweet potato
  • 1/4 cup panko bread crumbs
  • 1/2 tbsp olive 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. 
  • Dig in and enjoy!