There’s never been a better time to get great at making veggie burgers. Whether you’ve been vegetarian for years, cooking for a diverse crowd or or simply flexing your flexitarian muscle, Green Burgers is a book you’ll want in your culinary library year-round. There are so many nutrient-dense combinations, you won’t know where to start. Actually, you will: These sweet potato burger buns. 

In this recipe I use sweet potatoes, but you can of course replace them with ordinary potatoes, or you might try out another root vegetable such as parsnips or Jerusalem artichokes.

Reprinted with permission from Green Burgers