Easy Sriracha Veggie Burgers

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 40ml vegan mayonnaise
• 25g sriracha chilli sauce
• 300g plant-based patties
• 2pcs white bread rolls
• 50g baby spinach leaves
• 20g sunflower seeds
• 1pcs tomato
• 15ml olive oil
• 10ml extra virgin olive oil
• 10ml red or white wine vinegar

Method

1. Step 1 — Bake wedges
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled sweet potatoes into 2cm-thick wedges. Put on the lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and turn to coat. Bake for 20-25 mins until golden and tender.
2. Step 2 — Make sriracha mayo
   Meanwhile, combine the vegan mayonnaise and sriracha sauce in a bowl (sriracha is a hot chilli sauce; if you prefer less heat, reduce or omit it).
3. Step 3 — Make salad dressing
   Put 2 tsp extra virgin olive oil and 2 tsp red wine vinegar in a large bowl, season with salt and pepper and whisk to combine.
4. Step 4 — Cook patties
   Once the wedges have been cooking for 10 mins, heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the plant-based patties for 4-5 mins each side until golden.
5. Step 5 — Toast rolls
   While the patties are cooking, halve the rolls through the middle. Put on an oven tray, cut-side up, and bake for 5 mins or until lightly toasted.
6. Step 6 — Get ready to serve
   Add the spinach and sunflower seeds to the dressing and toss to coat. Thinly slice the tomato. Spread the roll bases with half the sriracha mayo. Divide the patties, tomato and half the spinach salad among the bases, then sandwich with the roll tops. Serve the burgers with the sweet potato wedges, remaining spinach salad and sriracha mayo.

Allergens

Sulphites, Soy, Gluten, Wheat