Description
This ultimate veggie burger combines hearty Portobello mushrooms, sweet potatoes, quinoa, and beetroot to create a flavorful and nutritious patty. Paired with a tangy pickled carrot slaw and a spicy mayo, this vegetarian burger is perfect for a satisfying meal that’s full of color and texture.
Ingredients
Scale
Burger Patties
- 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
Pickled Carrot Slaw
- 1 large carrot, thinly shredded
- 2 tbsp rice wine vinegar
- 1 tsp golden caster sugar
- 1 tsp salt
Chilli Mayo and Assembly
- 2 tbsp mayonnaise
- 1 tbsp chilli sauce
- 4 burger buns, lightly toasted
- 2 handfuls rocket or spinach leaves
Instructions
- Prepare the vegetable mixture: Heat 2 tsp of vegetable oil in a medium frying pan over medium heat. Add diced onion, chopped garlic, and finely chopped Portobello mushrooms. Season with salt and pepper, then fry until all ingredients are soft and fragrant, about 5 minutes.
- Cook the sweet potatoes: Place the peeled and diced sweet potatoes in a microwave-safe bowl, cover with cling film, and microwave on high for 5-6 minutes or until tender. Mash the cooked sweet potatoes and add them to the frying pan mixture. Combine well, then transfer the mixture to a large mixing bowl and allow to cool.
- Make the burger patties: To the cooled mixture, add the cooked quinoa, grated beetroot, beaten egg, chopped coriander, lime zest, 4 tablespoons of plain flour, and seasoning. Mix thoroughly by hand until all ingredients are well combined. Shape into four large burger patties. Lightly dust each with flour and chill in the refrigerator for 30 minutes to firm up.
- Prepare the pickled carrot slaw: In a small bowl, combine the shredded carrot, rice wine vinegar, golden caster sugar, and 1 tsp salt. Cover the bowl and leave it to pickle until ready to serve, allowing the flavors to meld.
- Make the chilli mayonnaise: Mix together the mayonnaise and chilli sauce in a small bowl and set aside.
- Cook the patties: Heat a frying pan over medium-low heat and add a thin coating of vegetable oil. Fry the burger patties gently, cooking for about 7 minutes on each side until browned and cooked through, ensuring the center cooks slowly and evenly.
- Assemble the burgers: Drain the pickled carrots. Toast the burger buns lightly and brush each with the prepared chilli mayo. Layer rocket or spinach leaves on the base bun, place a cooked veggie burger on top, and finish with a generous serving of the pickled carrot slaw. Top with the bun lid and serve immediately.
Notes
- Microwaving the sweet potatoes speeds up cooking, but you can also boil or roast them if preferred.
- Be sure to cook the veggie burgers over medium-low heat to ensure they cook through without burning.
- Allowing the patties to chill before cooking helps them hold their shape.
- Pickled carrot slaw can be made in advance and stored in the refrigerator for up to 2 days.
- For a vegan version, substitute the egg with a flax egg and use vegan mayo.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Vegetarian Western
Keywords: veggie burger, vegetarian burger, pickled carrot slaw, homemade burger, sweet potato burger, quinoa burger, healthy burger recipe
