Plant-based Burgers with Sun-dried Tomato Sauce

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.

Preparation time Prep: 45 mins
cook 30 mins
Skill level Easy Peasy

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
  • 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 of your fave vegan 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


  • 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!

Tip: We used Beyond Meat burger patties for this recipe, but some other crowd favourites you may like to try are vEEF, Alternative Meat Co., v2, or Linda McCartney.

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