A burger doesn’t have to be a bun with a beef patty and a lonely slice of pickle in it. You can create so much flavour by combining a mix of fresh and roast vegetables. Add some red spinach to this delicious avocado and sweet potato burger for extra colour and kick.
2 wholewheat sourdough buns
1 ripe avocado
½ teaspoon ground paprika
½ teaspoon ground coriander
salt and freshly ground black pepper
1 teaspoon maple syrup or sweetener of choice
2 handfuls of red or green spinach
1 sweet potato
1 courgette (zucchini)
1 small aubergine (eggplant)
1–2 tablespoons olive oil
1 tablespoon grated Parmesan or basil pesto
Salt and freshly ground black pepper
Heat up a griddle pan. If you don’t have one, heat up the oven to 180°C (350°F/Gas 4) and line a baking tray with parchment paper.
For the vegetables, cut the sweet potato into 7 mm (½ in) thick slices. Cut off the ends of the courgette and aubergine and quarter them lengthwise. Put the vegetables into a large bowl, drizzle with olive oil, season, and mix well with your hands.
Griddle the vegetables for about 20 minutes until you can see the grill marks or lay them out on parchment paper and roast in the oven for 20–30 minutes.
For the burger, put the avocado flesh into a bowl together with the paprika, coriander, salt, pepper and maple syrup. Mash with a fork until well combined.
Cut the buns in half and put them onto the griddle or into the oven for a few minutes to crisp up.
Transfer the grilled vegetables onto a chopping board. Add the Parmesan or basil pesto to the vegetables and chop everything with a large knife into smaller pieces.
Put some spinach on top of the crunchy spelt bun, spread avocado purée on top, add a few slices of the grilled sweet potato and then a large spoonful of the vegetables. Spread the other half of the bun with avocado purée and place on top of the burger.
Serve straight away, and don’t forget to gobble up everything that falls out of the burger while eating.Eat Better Not Less