Sweet Potato and Beetroot Burger

A perfect protein rich veggie burger to include in your meal-plan for dinner this week. These are slightly sweet and hence kids will love it too! Well, mine did!

We used @jarsofgoodness peri-peri sauce! You can tell by now we use it in everything, it's our favorite.

Ingredients

• 1 medium sweet potato
• 1 large beetroot (2 if small)
• 1/2 cup quinoa
• 1 cup water
• 2 green chillies
• 2 tbsp dry mixed herbs
• Himalayan pink salt, to taste
• Juice of one lemon or more, to taste
• 12–15 mini-burger buns
• 1 tbsp avocado oil
• 2 tbsp mayo (vegan mayo or normal mayo as you choose)
• 2 tbsp ketchup
• 2 tsp peri-peri sauce
• 2 tomatoes, sliced
• 2 onions, sliced
• 1 medium size lettuce, separated by whole leaves

Method

• Boil sweet potato & beetroot in a pressure cooker with enough water to cover the veggies for 5–6 whistles. Drain excess water and mash.
• Boil quinoa in water as per instruction on the pack and add to mash once ready.
• Add salt, lemon, mixed herbs and chillies to the mash.
• Make the patties not more than 1 inch in thickness, the round size depending on the size of the bun.
• At this stage, you can choose to roll them in breadcrumbs. However, I haven’t.
• Lightly shallow fry patties in oil.

For the sauce:

• Mix mayo, tomato ketchup and peri-peri sauce.

To assemble:

• Slice each bun into 2 & paste the sauce on each of the insides generously.
• Then layer the bottom half of the bun with a slice of tomato, the patty, a slice of onion, a large lettuce leaf and close with the top half of the bun.
• Slightly press it down for it all to stick together and cut them into halves.
• Serve with sauce on the side.

Let me know when you try it!

xoxo

Zeeya J