2 tbsp olive or avocado oil
1 onion, diced
2 cloves garlic, crushed
1 tsp sesame seeds
2 sweet potatoes
200g raw beetroot, grated
250g cooked mixed grains
8 tbsp uncooked quinoa
6 poppyseed buns
4 tbsp vegan mayonnaise (we like Martinnaise, from selected Superspars)
2 avocados, mashed with the juice of 1 lime
75g sundried tomatoes
4 tsp fried onions
- Heat 1 tbsp oil in a pan and gently fry the onion and garlic until soft. Add the sesame seeds, turn
up the heat and cook until just golden.
- Meanwhile, microwave the potatoes for 6 to 8 min, until soft. Allow to cool slightly, then scoop out the inside into a food processor and whizz until smooth. Add the beetroot, breadcrumbs, mixed grains and onion mixture; pulse until well combined, but coarse.
- Divide into 6 and shape into burgers. Coat each one in quinoa and brush with oil. Cook on a hot braai, until golden, crisp and piping hot.
- To serve, fill each of the buns with some vegan mayonnaise, rocket, a patty, mashed avocado, tomato and some fried onion bits.