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Ultimate veggie burger with pickled carrot slaw

Ingredients

  1. Step 1 2 tsp vegetable oil , plus extra for frying
  2. Step 2 1 small onion , diced
  3. Step 3 2 garlic cloves , chopped
  4. Step 4 2 large Portobello mushrooms , finely chopped
  5. Step 5 2 small sweet potatoes , peeled and diced
  6. Step 6 150g cooked quinoa
  7. Step 7 1 large beetroot , grated
  8. Step 8 1 egg , beaten
  9. Step 9 2 tbsp chopped coriander
  10. Step 10 zest 2 limes
  11. Step 11 4 tbsp plain flour , plus extra for dusting
  12. Step 12 1 large carrot , thinly shredded
  13. Step 13 2 tbsp rice wine vinegar
  14. Step 14 1 tsp golden caster sugar
  15. Step 15 2 tbsp mayonnaise
  16. Step 16 1 tbsp chilli sauce
  17. Step 17 4 burger buns , lightly toasted
  18. Step 18 2 handfuls rocket or spinach leaves
Ultimate veggie burger with pickled carrot slaw
Calories: 300 Carbohydrate: 51 g Protein: 8 g Fat: 5 g
Cook time: 35 minutes Prep time: 15 minutes Total time: 50 minutes Servings: 4

TAGS

Dinner Main course British 2 of 5-a-day Carrot slaw Easy burger Fibre Folate Jennifer Joyce summer Ultimate Vegetarian Veggie bbq Veggie burger

Directions

  1. Step 1 In a medium frying pan, heat 2 tsp vegetable oil. Add the onion, garlic and mushrooms, season and fry until everything is soft, about 5 mins. Put the sweet potatoes in a microwaveable bowl, cover with cling film and microwave on high for 5-6 mins until soft. Mash the sweet potatoes, then add to the pan with the onion mix. Tip into a large mixing bowl and leave to cool.
  2. Step 2 Add the quinoa, beetroot, egg, coriander, lime zest, flour and some seasoning. Mix with your hands, then form into four large burgers. Sprinkle with flour and chill for 30 mins to firm up.
  3. Step 3 Put the carrots in a small bowl with the vinegar, sugar and 1 tsp salt. Cover and leave to pickle until ready to eat. Mix the mayonnaise with the chilli sauce.
  4. Step 4 Heat a frying pan and pour in a thin coating of oil. Fry the burgers on a medium-low heat to allow the centre to cook slowly. When browned, after about 7 mins, gently flip over and cook for the same time on the other side. Drain the pickled carrots and toast the buns.
  5. Step 5 Brush the buns with the chilli mayo. Layer on the spinach or rocket, burgers and the carrot slaw.