Name: Ultimate veggie burger with pickled carrot slaw
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: 2 tsp vegetable oil plus extra for frying; 1 small onion diced; 2 garlic cloves chopped; 2 large Portobello mushrooms finely chopped; 2 small sweet potatoes peeled and diced; 150g cooked quinoa; 1 large beetroot grated; 1 egg beaten; 2 tbsp chopped coriander; zest 2 limes; 4 tbsp plain flour plus extra for dusting; 1 large carrot thinly shredded; 2 tbsp rice wine vinegar; 1 tsp golden caster sugar; 2 tbsp mayonnaise; 1 tbsp chilli sauce; 4 burger buns lightly toasted; 2 handfuls rocket or spinach leaves

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Ultimate veggie burger with pickled carrot slaw

Ultimate veggie burger with pickled carrot slaw

Jennifer Joyce

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Serves 4

Easy

Prep: 15 mins

Cook: 20 mins

plus chilling

A star rating of 4.2 out of 5.19 ratingsRate

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A low-fat veggie burger made with sweet potato, quinoa and mushrooms - a change from the standard vegetarian bean burger - make your barbecue menu stand out!

Vegetarian

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Alternatives

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Ingredients

Nutrition

Units:

MetricUS

2 tsp vegetable oil

plus extra for frying
1 small onion

diced
2 garlic cloves

chopped
2 large Portobello mushrooms

finely chopped
2 small sweet potatoes

peeled and diced
150g cooked quinoa
1 large beetroot

grated
1 egg

beaten
2 tbsp chopped coriander
zest 2 limes
4 tbsp plain flour

plus extra for dusting

For the carrot slaw

1 large carrot

thinly shredded
2 tbsp rice wine vinegar
1 tsp golden caster sugar

To serve

2 tbsp mayonnaise
1 tbsp chilli sauce
4 burger buns

lightly toasted
2 handfuls rocket

or spinach leaves

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Nutrition: per serving

kcal300
fat5g

low
saturates1g
carbs51g
sugars17g
fibre8g
protein8g
salt0.1g

Method

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.
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.
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.
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.
step 5

Brush the buns with the chilli mayo. Layer on the spinach or rocket, burgers and the carrot slaw.

Recipe from Good Food magazine, May 2016

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A star rating of 4.2 out of 5.19 ratings

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