Sweet Potato & Beetroot Burger

Ingredients:

• 1 medium sweet potato
•  1 large beetroot (or 2 small beetroots)
• 1/2 cup quinoa
• 1 cup water (for quinoa)
• 2 green chillies, finely chopped
• 2 tbsp dry mixed herbs
• Himalayan pink salt to taste
• Juice of one lemon (or more to taste)
• 12-15 mini burger buns
• 1 tablespoon avocado oil
• 2 tablespoons mayo (vegan or regular)
• 2 tablespoons ketchup
• 2 tablespoons peri-peri sauce
•  2 tomatoes, sliced
• 2 onions, sliced
• 1 medium-sized lettuce, separated into whole leaves

Method:

1. Boil the sweet potato and beetroot in a pressure cooker with enough water to cover the veggies for 5-6 whistles. Drain excess water and mash them together.
2. Boil quinoa in 1 cup of water according to the instructions on the package. Once cooked, add it to the mashed sweet potato and beetroot mixture.
3. Add salt, lemon juice, mixed herbs, and chopped chillies to the mash.
4. Shape the mixture into patties, no more than 1 inch in thickness, making them the size of the buns.
5. Optional: Roll the patties in breadcrumbs.
6. Lightly shallow fry the patties in avocado oil until golden brown.
7. For the sauce, mix mayo, ketchup, and peri-peri sauce.
8. Slice each bun in half and spread the sauce generously on the insides.
9. Layer the bottom half of the bun with a slice of tomato, the patty, a slice of onion, and a large lettuce leaf. Top with the other half of the bun.
10. Slightly press down on the burger to help it stick together and cut it into halves if desired.
11. Serve with extra sauce on the side.