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Ultimate Veggie Burger with Pickled Carrot Slaw |
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| Serves 4 |
Prep 1h |
Cooking 20 mins |
Easy |
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My rating |
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Ingredients |
2 tsp vegetable oil + extra for frying
1 small onion, diced
2 large Portobello mushrooms, finely chopped
2 sweet potatoes, peeled and diced
100g cooked couscous
1 egg, beaten
2 tbsp chopped parsley
zest of 2 limes
4 tbsp plain flour + extra for dusting
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For the carrot slaw
1 large carrot, thinly shredded
2 tbsp rice wine vinegar
1 tsp golden caster sugar
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To serve
2 tbsp mayonnaise
4 burger buns
2 handfuls of rocket or spinach leaves
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In a medium frying pan, heat 2
tsp vegetable oil. Add the onion 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.
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Add the couscous, egg,
parsley, 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.
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Put the carrots in a small
bowl with the vinegar, sugar and 1 tsp salt. Cover and
leave to pickle until ready to eat.
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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 10 mins, gently flip over and cook for
the same time on the other side. Drain the pickled carrots
and toast the buns.
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Brush the buns with the mayo.
Layer on the spinach or rocket, burgers and the carrot
slaw.
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