Calling all veg-loving burger fiends, this one is for you. Soft buns embrace delicious carrot and chickpea patties offset with a herbaceous dill aioli and a sweet beet relish. Golden up some sweet potato wedges in the oven for a hot side and wrap your hands around some meat-free goodness.
Preheat oven to 200°C fan-forced. Chop sweet potato into 2cm-thick wedges. Place on a lined baking tray and drizzle with 20ml (1 tablespoon) olive oil. Toss to combine and bake for 25–30 minutes. While wedges are cooking, continue with step 2.
Roughly chop dill. Place dill, aioli and pepper in a small bowl and mix to combine. Set aside.
Halve buns. Heat a frypan over medium heat. Add buns, cut-side down, and toast for 1–2 minutes or until golden. Set aside.
Return frypan to medium heat. Add remaining oil and chickpea burger patties and cook for 2–3 minutes on one side or until caramelised.
Turn chickpea burger patties, sprinkle with cheese and cover with a lid. Cook for a further 2–3 minutes or until cheese has melted and patties are warmed through.
Rinse and separate lettuce leaves. Spread dill aioli on buns and top with chickpea patties, beetroot relish and lettuce. Serve with sweet potato wedges.