Ultimate veggie burger with pickled carrot slaw

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
Cook:20 mins
plus chilling

Serves 4
Easy

Nutrition per serving

kcal 300
fat 5g
saturates 1g
carbs 51g
sugars 17g
fibre 8g
protein 8g
salt 0.1g

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

Method

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