Recipe for 2 portions
1. Cut sweet potatoes
Preheat the oven to 240°C (220ºC fan). Scrub or peel the sweet potatoes and cut them into 1-cm thick french fries. Transfer the sweet potatoes to a parchment-lined baking sheet and toss them with 1½Tbsp plant oil and a pinch of salt and pepper.
2. Cut paprika
Slice the paprika in half, remove the seeds, and transfer the paprika to the same tray. Rub all paprika cheeks with a total of ½Tbsp plant oil and season both with a pinch of salt and pepper. Transfer the tray to the oven and roast for the vegetables for 18Min.
3. Fry patties
Heat 1Tbsp plant oil in a medium pan over medium heat. Once hot, add the vegan patties and fry them on both sides until browned and cooked through, 3–5Min per side. In the meantime, peel, halve and thinly slice the onion. Once the patties are cooked, transfer them out of the pan but keep the pan on medium-to-low heat for the next step.
4. Caramelize onions
Add the onions, 1Tbsp plant oil and a big pinch of salt to the pan. Cook for ca. 10min., stirring frequently, until the onions are browned and soft. Add some water, 1Tbsp at a time, if the pan looks dry or the onions start to burn.
5. Toast buns
Remove the baking tray from the oven and toss the vegetables with ½ of the spice mix until well combined. Split the buns open, equally divide the cheese on each bun and transfer to an oven rack. Add the baking tray and the rack to the oven and bake for another 2Min., or until the buns are toasted and the sweet potatoes are soft.
6. Finish chipotle sauce
Once the onions are browned, add a large pinch of chipotle, the bbq sauce, and 2tsp butter to the pan. Stir to combine and let bloom, ca. 1Min. Taste and add more chipotle or salt if desired. Return the patties to the pan and carefully coat everything with the sauce. To serve, top the buns with the patties, caramelized onions, and paprika. Serve with alongside the fries.