Ingredients for 4 burgers 4 burger buns, 8 small De Hobbit Hemp Burgers with Paprika, ¼ cucumber, 2 tomatoes, 1 pack of De Hobbit Lupine Pepp spread, any kind of leaf green (lamb's lettuce, young spinach, purslane, etc.), shoots (leek, alfalfa, radish, etc.) For the sweet potato fries: 4 sweet potatoes, olive oil, pepper, salt and seasoning to taste (mixed herbs, cayenne, paprika, etc.)
Heat the burger buns in the oven. Fry the Hemp Burgers with Paprika in a small amount of oil until crisp and golden brown. Cut the cucumber and tomatoes into slices. Slice open a burger bun and spread on the bottom half a thick layer of De Hobbit Lupine Pepp spread. Top the spicy dip with two small burgers and the salad vegetables (tomato, lettuce, cucumber). Garnish with a few shoots. Serve with sweet potato fries. How do I make the sweet potato fries? Preheat the oven to 200°C. Do not peel the potatoes, but scrub them. Slice thickly and roll in plenty of olive oil. Place the fries on a baking tray lined with baking paper. Make sure the fries are not touching. Season with salt, pepper and spices of your choice. Bake in the middle of the oven until golden brown and al dente. Turn them over after 10 to 15 minutes or about half way through cooking. This will help crisp them on both sides.