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!
Prep:15 mins
Serves 4
2 tsp vegetable oil, plus extra for frying1 small onion, diced2 garlic cloves, chopped2 large Portobello mushrooms, finely chopped2 small sweet potatoes, peeled and diced150g cooked quinoa1 large beetroot, grated1 egg, beaten2 tbsp chopped corianderzest 2 limes4 tbsp plain flour, plus extra for dusting
STEP 1In 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 2Add 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 3Put 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 4Heat 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 5Brush the buns with the chilli mayo. Layer on the spinach or rocket, burgers and the carrot slaw.
