Recipe:
Vegan Burger with Sun-dried Tomato Sauce
Posted in Mains
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.
Prep:
45
mins
cook
30
mins
serves
4
Easy Peasy
You will need:
- 1 medium beet, peeled
- 1 medium sweet potato, peeled
- 1 teaspoon coconut oil, melted
- 1 teaspoon apple cider vinegar
- Pinch of sea salt
- ½ cup canned chickpeas, drained
- 3-4 sun-dried tomatoes, soaked in warm water for 30 minutes
- 1 spring onion stalk
- ½ clove garlic
- 1 teaspoon Dijon mustard
- Juice of 1 lemon
- Pinch of cayenne pepper
- 3 tablespoons extra virgin olive oil
- 4 Beyond Meat burger patties
- 1 handful fresh lettuce
- 1 handful baby spinach leaves, fresh
- 3-4 dill springs
- 2 pickled cucumbers, sliced
- ½ red onion, thinly sliced
- Juice of ½ a lime
- 4 large whole wheat buns
Directions:
- 1Cut 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.
- 2Bake at 200°C for 15 minutes or until crispy, then remove and set aside to cool.
- 3For 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.
- 4Lightly 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.
- 5In a medium bowl add lettuce, spinach and dill, drizzle with extra olive oil and lime juice, and mix to combine.
- 6Slice burger buns into halves and toast them for a few minutes on a hot griddle pan or under the grill in your oven.
- 7Spread 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!
Did you enjoy this recipe?
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