Slice sweet potatoes and beetroots into rounds. Toss with 1 tbsp oil on a lined oven tray. Season with salt and pepper. Roast for 20-25 minutes, or until golden and tender.
2. Slice avocado and tomato. Grate carrot. Rinse and tear lettuce. Set aside.
3. Heat a large fry pan with 1 tbsp oil over medium-high heat. Cook patties for 4 minutes on each side, or until cooked through. Season with salt and pepper.
4. Heat a small saucepan over medium-low heat. Crumble in cheese, whisk in 1 tbsp mustard and 3 tbsp water until well combined.
5. Divide lettuce between plates. Stack with sweet potato and beetroot rounds. Top with patties, even amounts of cheese and fresh toppings.
You can also crumble over the cheese if you prefer not to melt it. If you need another sauce instead, a burger relish or tomato sauce works well!
Slice rounds 1.5cm thick.
Reheat cheese if needed before serving.
Festival lettuce 1/2
Beef burger patties 6-pack
Cheddar cheese 150g
From your pantry:
oil (for cooking), salt, pepper, dijon mustard