Daily Plate: Burgers with Sweet Potato Fries and Zucchini Chips

Veggie burgers are fun to play around with because there are so many ways you can make them. Chris and I recently topped some with hummus and roasted peppers and served them with baked sweet potato fries and zucchini chips with more hummus for dipping sauce. This is another in-the-works recipe from that cancer cookbook I’m working on, so I’ll probably be making some tweaks in the edits.


Ingredients:
2 burgers or Veggie Burgers

4 slices bread

Baby spinach or lettuce

Sliced tomato

Cheese of choice

Roasted red pepper (optional)

Hummus (optional)
1 medium sweet potato, cleaned and sliced

1 small zucchini, sliced width-wise
1 tbsp olive oil

1 garlic clove, minced

Salt

Pepper

Rosemary

Oregano

Directions:

Pre-heat oven to 450 degrees F.

In medium bowl, mix olive oil with salt, pepper, rosemary, oregano and garlic. Add zucchini and sweet potato sliced and toss.

Spread zucchini and sweet potato slices on baking sheet. Stick in oven. Check after 5 minutes and every 3 minutes after that until brown.

Fry, grill or cook burgers according to directions on package. Top with cheese if desired.

Toast the bread. Spread one side of each with hummus. Add spinach, tomato, and roasted red pepper.

Add burgers to bottom slice of toast. Add more hummus or vegetables if desired and top with other slice of toast.

Serve burgers with fries and chips along with dip of your choice.

Serves 2