Directions:

• 1Cut the beetroot and sweet potato into thin slices using a mandolin, place them on a baking sheet, drizzle with coconut oil and vinegar, season with salt and toss to coat evenly.
• 2Bake at 200°C for 15 minutes or until crispy, then remove and set aside to cool.
• 3For the sauce, add all the ingredients except the olive oil to the blender, and process to combine, then gradually add olive oil until you obtain desired saucy consistency.
• 4Lightly coat a cast-iron skillet with coconut oil, add the burgers and cook over low heat for 5 minutes on each side, until nicely browned.
• 5In a medium bowl add lettuce, spinach and dill, drizzle with extra olive oil and lime juice, and mix to combine.
• 6Slice burger buns into halves and toast them for a few minutes on a hot griddle pan or under the grill in your oven.
• 7Spread some sauce on a burger bun base, add a burger patty, top with another bit of sauce and some onion slices, then layer a few beetroot and sweet potato chips, 1 slice of pickled cucumber and a bit of the salad mix, then top with your bun and repeat!

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Nah not my cup of tea