Open soy burger stack with cheesy mustard sauce
Vegetarian
30 Min
pretty easy
4 People
Rating starstarstarstarstar
Soy patties on a bed of fresh lettuce, topped with warm, hearty roasted vegetables, finished with a cheesy mustard sauce, and must-have burger fillings that everyone loves.
1. Set oven to 200ÂșC
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 frypan with 1 tbsp oil over medium-high heat. Slice and add mushrooms. Cook for 3-4 minutes, or until golden. Season with salt and pepper. Set aside. Keep pan over heat.

4. Add 1 tbsp oil to frypan. Cook patties for 2-3 minutes on each side, or until warmed through. Remove and keep warm.

5. Heat a small saucepan over medium-low heat. Crumble in cheese, whisk in 1 tbsp mustard and 3 tbsp water until well combined.

6. Divide lettuce between plates. Stack with sweet potato, beetroot rounds and mushrooms. Top with patties, even amounts of cheese and fresh toppings.

Notes:
The soy burgers are ready to eat, warm them through in the pan if desired.

Slice rounds 1.5cm thick.

Reheat cheese if needed before serving.
Sweet potatoes 800g
Beetroots 2
Avocado 1
Tomato 1
Carrot 1
Festival lettuce 1/2
Field mushrooms 200g
Soy burger patties 1 packet
Cheddar cheese 150g

From your pantry:
oil (for cooking), salt, pepper, dijon mustard