Revamp a vegan classic with this veggie burger recipe and its fresh and completely original toppings!

Summer, BBQ, veggie burger... these words go so well together! This week, we offer you new topping ideas for your veggie burger that will definitely please you.

Color, flavor and texture all meet between a warm and soft bread. All this, brimming with nutrients, of course!

Ingredients

Makes 4 veggie burgers

Slices of sweet potatoes

• 1 large sweet potato 
• 1 tbsp olive oil
• 1 tbsp maple syrup 
• Poivre au goût

Avocado spread

• 2 mashed avocados 
• Zest and juice of one lime
• Salt and pepper to taste

Seasoned tomatoes

• 1 medium tomato, cut in small dices 
• 2 tbsp minced red onion 
• Juice of 1/2 lime
• Optional : 1/2 hot pepper

Basil tahini 

• 1/2 tbsp tahini
• 2 tbsp plant based greek yogurt 
• 2 tbsp water 
• 1 tbsp olive oil 
• 1 minced garlic clove 
• Minced fresh basil

Additional ingredients

• 4 VG Gourmet sweet potato and black beans patties 
• 4 hamburger buns
• Une poignée de luzerne

Preparation

Slices of sweet potatoes

Preheat the oven at 400°F. Peel, wash and slice the sweet potato.

In a bowl, combine all the ingredients, making sure to coat every sweet potto slice. 

Line a baking sheet and spread the sweet potato slices on it.

Cook for 30 to 40 minutes, turning them over halfway through cooking.

Avocado Spread

Peel and mash the avocados in a bowl. Add lime zest and juice. Add salt and pepper to taste.

Mix well and set aside.

Tomato mix

In a bowl, place the tomatoes, onions, pepper and lime juice. Salt to taste.

Mix well and set aside.

Basil tahini

In a small bowl, place the tahini, yogurt, olive oil, garlic and basil.

Mix well and add water gradually if the texture is too thick.

Veggie burger

Preheat BBQ. Over medium heat, grill the patties for about 2 1/2 minutes on each side. Grill the hamburger buns as desired.

When ready to serve, spread a generous layer of tahini on both halves of the bread. Layer the patty, the avocado spread, the tomato mixture, a few slices of sweet potato and the alfalfa. Close with the second half of the bread. Enjoy while it's hot!