Sure you can simplify this recipe by skipping the chips or sauce, but we highly recommend you go the whole enchilada -- er, burger -- because this flavour combo is worth the effort.
You will need
Beet & Sweet Potato Chips
- 1 medium beet, peeled
- 1 medium sweet potato, peeled
- 1 teaspoon coconut oil, melted
- 1 teaspoon apple cider vinegar
- Pinch of sea salt
Spiced Sun-dried Tomato Sauce
- 1/2 cup canned chickpeas, drained
- 3-4 sun-dried tomatoes, soaked in warm water for 30 minutes
- 1 spring onion stalk
- 1/2 clove garlic
- 1 teaspoon Dijon mustard
- Juice of 1 lemon
- Pinch of cayenne pepper
- 3 tablespoons extra virgin olive oil
- 4 of your fave vegan burger patties*
- 1 handful fresh lettuce
- 1 handful baby spinach leaves, fresh
- 3-4 dill springs
- 2 pickled cucumbers, sliced
- 1/2 red onion, thinly sliced
- Juice of 1/2 a lime
- 4 large whole wheat buns
45 mins to prep
30 mins to cook
Cut the beetroot and sweet potato into thin slices using a mandolin, place them on a baking sheet, drizzle with coconut oil and vinegar, season with salt and toss to coat evenly.
Bake at 200°C for 15 minutes or until crispy, then remove and set aside to cool.
For the sauce, add all the ingredients except the olive oil to the blender, and process to combine, then gradually add olive oil until you obtain desired saucy consistency.
Lightly coat a cast-iron skillet with coconut oil, add the burgers and cook over low heat for 5 minutes on each side, until nicely browned.
In a medium bowl add lettuce, spinach and dill, drizzle with extra olive oil and lime juice, and mix to combine.
Slice burger buns into halves and toast them for a few minutes on a hot griddle pan or under the grill in your oven.
Spread some sauce on a burger bun base, add a burger patty, top with another bit of sauce and some onion slices, then layer a few beetroot and sweet potato chips, 1 slice of pickled cucumber and a bit of the salad mix, then top with your bun and repeat!