A method of making a han-burger includes the steps of: forming a burger shell by a dough to have a filling compartment and an opening, preparing a filling with predetermined ingredients and nutrition, and disposing the filling in the filling compartment of the burger shell through the opening thereof, preparing a thick viscous paste, and applying the thick viscous paste to seal the opening of the burger shell to enclose the filling in the filling compartment of the burger shell to form a food product. Accordingly, the thick viscous paste is made of mashed root crop food product which is soft enough to be deformed to match with the shape of the opening of the burger shell and is sticky enough to seal at the opening thereof.
