Quinoa Tempeh Burgers with Sweet Potato Fries

• 3 cups cooked quinoa
• 1 large carrot, grated
• 1 large zucchini, grated
• 300g tempeh, grated
• 1⁄2 bunch spring onions, finely sliced
• 1 cup coriander, finely chopped (or swap for parsley if you prefer)
• 1/3 cup hemp Seeds
• 2 tbsp tahini
• 2 tbsp gluten free soy sauce or tamari
• 1 tsp chilli flakes (optional)

Sweet Potato Fries

• 3 large sweet potatoes, scrubbed clean
• 1 tbsp coconut oil, melted
• 2 sprigs rosemary
• Salt and pepper to taste

To Serve

• Burger bun of your choice (e.g. brioche, gluten free, or sourdough)
• Beetroot Hummus (I like the Yumi’s brand)
• Salad leaves, cucumber, grated carrot, extra coriander
• Your favourite dipping sauce for Sweet Potato Fries

Method

1. Preheat oven to 180°C and line two trays with baking paper.
2. Place all burger ingredients into a large bowl. Using clean hands or disposable gloves, mix burger ingredients until they come together into a ball. The more you mix, the better the end result
3. Set mixture aside for 30 minutes while you prepare the sweet potato fries.
4. Cut sweet potato into matchsticks and place into a bowl with the melted coconut oil. Toss to coat.
5. Spread sweet potato fries onto one of the oven trays and season with salt, pepper and rosemary sprigs. Place into preheated oven and roast for 15 minutes.
6. While sweet potato is roasting, form the burger mixture into 10 even sized patties and place onto the second baking tray.
7. Add burger tray to the oven with sweet potato fries and cook for 25 – 30 minutes or until golden brown.
8. Once burgers and sweet potato fries are cooked through, remove the trays from the oven.
9. To serve, place one burger patty on a gluten free bun or lettuce leaf and top with beetroot hummus, sliced veggies and extra herbs. Enjoy with a handful of sweet potato fries dipped into your favourite sauce.