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Veggie burgers, sweet potato wedges & honey mustard mayo with garden salad recipe

Veggie burgers, sweet potato wedges & honey mustard mayo with garden salad

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings 4 people
Appliance/Function:

Equipment

  • 1 Oven tray
  • Baking paper
  • 1 Large bowl
  • 1 Small bowl

Ingredients

Wedges

  • 600 g sweet potato or frozen wedges
  • 1 tbsp olive oil
  • 2 tsps barbecue seasoning

Patties

  • 400 g veggie burger patties

Salad

  • 1 tbsp olive oil
  • 1 tsp red wine vinegar
  • 2 cups mixed salad leaves
  • 2 tomato
  • 1 cucumber

Buns

  • 4 burger buns

Burgers

  • ¼ cup mayonnaise
  • 1 tsp honey
  • 1 tsp wholegrain mustard

Instructions

Before you start

  • Preheat the oven to 220 °C °C fan bake. Line an oven tray with baking paper.

Cook wedges

  • Cut the unpeeled 600 g sweet potato into 2 cm-thick wedges. Put the wedges on the lined tray, drizzle with 1 tbsp olive oil, sprinkle with 2 tsps barbecue seasoning, season with pepper and toss to coat. Roast for 20-22 mins until golden and tender.

Cook veggie patties

  • Cook 400 g veggie burger patties according to the packet directions so they're ready at the same time as the wedges.
    Tip: You can pan-fry or cook in the oven on a separate lined oven tray above the wedges.

Make salad

  • Whisk 1 tbsp olive oil, 1 tsp red wine vinegar and 2 cups mixed salad leaves in a large bowl and season with salt and pepper. Then, adding to the bowl as you go - thinly slice 2 tomato and 1 cucumber. Season with salt and pepper and gently toss to coat.

Toast buns

  • Slice 4 burger buns in half and put them on a separate oven tray, cut side up, at the top of the oven and bake for 4 minutes or until lightly toasted.

Make burgers

  • Combine ¼ cup mayonnaise, 1 tsp honey and 1 tsp wholegrain mustard in a small bowl. Spread the toasted bun bases with the mayonnaise mixture. Add some of the mixed green salad, cucumber and tomato slices to the bun bases. Top with the patties then sandwich with the bun tops.

To serve

  • Divide the veggie burgers & sweet potato wedges between plates with the remaining garden salad on the side.

Nutrition

Calories: 542kcal | Carbohydrates: 64g | Protein: 23g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 943mg | Potassium: 1044mg | Fiber: 10g | Sugar: 13g | Calcium: 275mg | Iron: 6mg