Tropical Vege Burger

Burgers might be one of my most loved things to eat. They are always so satisfying and comforting. You’ve got to try this! These patties are so simple to make and delicious, and they freeze really well too.

serves 4/makes about 12 patties

What you need

For the patties

1 large sweet potato

300g of pumpkin

2 large waxy potatoes

3 carrots

Head of brocolli

1 spanish onion

2 garlic cloves

Sea salt and pepper to taste

Bread crumbs

Coconut oil for frying

for the coleslaw

2 carrots, grated

1/4 of a cabbage, finely sliced

1/2 cup of veganaise

1 tablespoon dijon mustard

1 tablespoon apple cider vinegar

for the rest

Sliced pineapple

ketchup

Damona mozzarella (my favourite vegan cheese brand and make in Melbourne)

Hamburger buns (I used gluten free seeded buns from Gluten free 4U for anyone who lives in Melbourne)

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What to do

for the patties

Roughly peel and chop all the vegetable and place then in a big pot. Fill with water to  cover and boil until the vegetables are soft. Drain the water and roughly mash the veggies, making sure you don't over mash, otherwise your patties won't hold together well. Season to taste and shape into rounds, roll around in a plate of bread crumbs and shape into patties.

Add some coconut oil to a heavy based pan, and cook on medium heat until your patties are golden brown on both sides. Place them under a low grill to keep warm while you cook up the rest. This will also help them to get extra crispy on the outside.

for the coleslaw

Put all ingredients in a bowl and mix well to combine.

to assemble

Butter both sides of your bun with a bit of coconut oil and cook under the grill for a minute or two. Then whack your burger together in your favourite stacking order. 

Shove it in your face and enjoy!

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