Method

Preheat oven to 200℃. Wash the sweet potatoes under cold running water, scrubbing well with a scrubber to get rid of any dirt (there’s no need to peel them). On a chopping board, cut each potato in half lengthways, then cut each half in half lengthways, and then each piece in half again so you end up with 8 wedges per potato, then add to a large mixing bowl. Sprinkle over a tiny pinch of black pepper and paprika. Drizzle over 2 tablespoons olive oil, then toss everything together to coat. Spread out into a single layer over 1-2 large baking trays, then bake in the hot oven for 35 to 40 minutes, or until golden and cooked through.

While the wedges cook, prepare the burgers. For a vegan burger, start by making a ‘flax egg’ – mix the flaxseed and water in a bowl and set aside to thicken. For a non-vegan version, just whisk an egg. Heat 1 tablespoon of olive oil in a large frying pan over a medium heat and add the chopped mushrooms, soy sauce, balsamic vinegar and paprika, and cook for 5-7 minutes until soft. Set aside in a large bowl. Add the onions to the remaining oil in the pan and cook for 3 minutes before adding garlic and pepper. Continue to cook for another 5 minutes.

Transfer to a food processor and add in lentils, breadcrumbs, parsley sprigs and flaxseed or egg. Blend until chunky. Add this mixture into the large bowl of mushroom mixture, mix well and shape mixture into 6 patties, roughly 2cm thick. Heat a splash of oil in a griddle pan over a medium heat, add the patties to the pan and cook for 10 minutes, or until golden and cooked through, turning halfway.

Remove the sweet potato wedges from oven and plate up with the burger patties. If making a larger meal, layer toasted burger buns with a patty, lettuce, sliced tomato and burger bun top, and serve with a fresh green side salad and the sweet potato wedges.