Made-for-you patties have you wrapping your hands around these tasty plant-based burgers in less than an hour. Full of protein and flavour and jazzed up with a feta chimichurri, you won't miss the meat, especially when served alongside delicious, oven-baked sweet potato wedges.
Preheat oven to 200°C fan-forced. Cut sweet potato into 2cm-thick wedges. Place on a lined baking tray, drizzle with 20ml (1 tablespoon) olive oil and sprinkle with salt and pepper. Roast for 25–30 minutes or until sweet potato is golden brown and tender. While sweet potato is roasting, continue with step 2.
Pick parsley leaves from their stems and finely chop. Place parsley in a bowl and crumble in feta. Add chilli flakes, 2 teaspoons olive oil, red wine vinegar and a pinch of salt and pepper. Stir to combine and set aside.
Heat remaining oil in a medium frypan over medium heat. Add beetroot and black bean burgers and cook for 4–5 minutes each side or until golden brown and warmed through. Set aside and wipe out pan.
Cut tomato into thick slices and season well with salt and pepper.
Return frypan to medium-high heat. Add burger buns and cook, cut-side down, for 30 seconds or until golden.
Spread bun bases with aioli. Top with rocket, tomato and beetroot and black bean burgers. Spoon over feta chimichurri and serve with sweet potato wedges.