what you’ll need (SERVES 4)
1 small sweet potato
6tbsp olive oil
1 portobello mushroom or 6 chestnut mushrooms
2 handfuls spinach
1 small red onion – finely chopped
170g cooked quinoa or 85g uncooked
Zest and juice of 1 lemon
Salt and Pepper
1tsp chilli flakes – optional
Herbs – optional
Burger buns, Portobello Mushroom or Romaine Lettuce
Avocado Slices, Tomato, Onion, Gherkins and Relish
- Preheat oven to 200c. Prick sweet potato all over with a fork; rub with 1 Tbsp. oil, then season with salt and pepper. Roast directly on oven rack until tender, 30–45 minutes. Let cool. Remove and discard skin; mash flesh with a fork. Set aside.
- Remove stem from mushroom. Pulse the mushroom and spinach in a food processor until finely chopped. Coarsely grate courgette, place in a kitchen towel and squeeze out excess liquid.
- Heat 1 Tbsp. oil in a medium skillet over low. Cook onion and chilli flakes, stirring often, until onion is soft (about 2 minutes). Add the mushroom, spinach and courgette cook, stirring occasionally, until vegetables begin to release their liquid but have not taken on any colour (about 2 minutes). Transfer to a large bowl and mix in the cooked quinoa and season with salt and pepper – allow to cool.
- Add the lemon juice and zest, and about ¼ cup reserved mashed sweet potato to quinoa mixture and mix well. Taste and adjust seasoning with salt and pepper if needed. If mixture is too loose, add more sweet potato to bind.
- Divide mixture into 4 portions and form into patties, pressing firmly together with your hands – chill for 30minutes so that they firm up.
- Heat 2tbsp oil in a frying pan over medium heat and cook 2 patties until golden brown, about 2 minutes per side; season with salt and pepper. Repeat with remaining 2 patties.
- Then place on a lined baking tray and bake for 10 minutes at 180c.
- Build burgers.