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RECIPES
| Calories | 148,8 Kcal |
| Fat | 6,6 g |
| of which saturated fat | 4,2 g |
| Carbohydrates | 16,9 g |
| of which sugar | 4,5 g |
| Proteins | 6,1 g |
| Salt | 0,6 g |
| Calories | 148,8 Kcal |
| Fat | 6,6 g |
| of which saturated fat | 4,2 g |
| Carbohydrates | 16,9 g |
| of which sugar | 4,5 g |
| Proteins | 6,1 g |
| Salt | 0,6 g |
Preheat the oven to 225ºC, with both top and bottom heat. Peel and cut the sweet potato into sticks. Peel and grate the beetroot. Place it in a colander and mix with a teaspoon of salt. Slice portobello mushrooms and cut the cheese into 1 cm slices. Toast the buns (cut side down) in the pan. Assemble your burger with beetroot tzatziki, cheese slices, and portobello mushrooms. Serve with baked sweet potato and rocket leaves. paso 6 Preheat the oven to 225ºC, with both top and bottom heat. Peel and cut the sweet potato into sticks. Peel and grate the beetroot. Place it in a colander and mix with a teaspoon of salt. Slice portobello mushrooms and cut the cheese into 1 cm slices. Toast the buns (cut side down) in the pan. Assemble your burger with beetroot tzatziki, cheese slices, and portobello mushrooms. Serve with baked sweet potato and rocket leaves. paso 6Cooking step by step
The sweet potato:
Place them on a baking tray (greased with oil or using parchment paper). Season with salt and pepper. Add a dash of oil.
Bake for 15-20 minutes until tender. Stir 2-3 times during cooking. 
The beetroot tzatziki:
Let sit for 5 minutes and then press with your hand to remove the liquid.
Grate or finely chop the garlic.
Place beetroot in a bowl and mix with Greek yogurt, honey, garlic, and a pinch of black pepper. Adjust the taste with salt. 
The burger:
Heat a dash of oil in a pan and sauté mushrooms until golden. Season with salt and pepper. Set aside.
Place the cheese slices in the pan and fry on both sides until golden. Set aside. 
The buns:
Your burger:
paso 6
Cooking
step by stepThe sweet potato:
Place them on a baking tray (greased with oil or using parchment paper). Season with salt and pepper. Add a dash of oil.
Bake for 15-20 minutes until tender. Stir 2-3 times during cooking. 
The beetroot tzatziki:
Let sit for 5 minutes and then press with your hand to remove the liquid.
Grate or finely chop the garlic.
Place beetroot in a bowl and mix with Greek yogurt, honey, garlic, and a pinch of black pepper. Adjust the taste with salt. The burger:
Heat a dash of oil in a pan and sauté mushrooms until golden. Season with salt and pepper. Set aside.
Place the cheese slices in the pan and fry on both sides until golden. Set aside. The buns:
Your burger:
paso 6
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