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 of 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

Instructions

Step 1: Heat 2 tsp vegetable oil in a medium frying pan. Add the diced onion, chopped garlic, and finely chopped mushrooms. Season lightly and fry for about 5 minutes until softened.

Step 2: Place the diced sweet potatoes in a microwave-safe bowl, cover with cling film, and microwave on high for 5–6 minutes until soft. Mash the sweet potatoes and add them to the frying pan with the onion mixture. Transfer everything to a large mixing bowl and allow to cool.

Step 3: Add the cooked quinoa, grated beetroot, beaten egg, chopped coriander, lime zest, 4 tbsp flour, and seasoning to the bowl. Mix thoroughly with your hands, then shape the mixture into four large burger patties. Dust lightly with flour and chill for 30 minutes to firm up.

Step 4: Combine the shredded carrot with rice wine vinegar, golden caster sugar, and 1 tsp salt in a small bowl. Cover and let the carrots pickle while you prepare the rest of the burger.

Step 5: Mix the mayonnaise with the chilli sauce to create a spicy mayo.

Step 6: Heat a thin layer of vegetable oil in a frying pan over medium-low heat. Cook the burgers gently for about 7 minutes on one side until browned, then carefully flip and cook for another 7 minutes to ensure the centers are cooked through.

Step 7: Drain the pickled carrots and toast the burger buns. Spread a generous amount of the chilli mayo on each bun base, then layer on the rocket or spinach leaves, veggie burger patties, and pickled carrot slaw before topping with the other half of the bun.

Tips & Variations

For a vegan version, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and use vegan mayo.

If you prefer a milder slaw, reduce or omit the chilli sauce in the mayo.

Adding some chopped nuts or seeds to the burger mix can add extra texture and flavor.

Try using different leafy greens like kale or arugula for a peppery bite.

FAQs

Can I freeze these veggie burgers?

Yes, you can freeze the uncooked patties. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag. Cook from frozen, adding a few extra minutes to the cooking time.

What can I use instead of quinoa?

If you don’t have quinoa, cooked bulgur wheat, couscous, or rice can be used as a substitute, though the texture and flavor will vary slightly.