1 medium sweet potato
3 large portobello mushrooms
1 small shallot, finely chopped
1 tsp chilli flakes
1 cup cooked quinoa (from about ½ uncooked)
¾ cup panko breadcrumbs
Juice and zest of ½ lemon
4 burger buns of choice, toasted
Lettuce, *mayonnaise, cucumber ribbons, red onion slices, bean sprouts
Extra virgin olive oil
Salt and pepper, to taste
Preheat oven to 180°C. Prick sweet potato all over with a fork; rub with olive oil, and season with salt and pepper. Roast directly on an oven rack until tender, 45-60 minutes. (Place a baking tray below to catch any drippings) Allow to cool. Remove and discard skin; mash flesh with a fork. Set aside.
Roughly chop portobello mushrooms and blitz in a food processor until very finely chopped.
Heat a drizzle of olive oil in a frying pan over low. Cook shallot and chilli flakes, until shallot is tender. Add mushrooms and cook until they release all their liquid. Transfer to a large bowl; mix in quinoa and season with salt and pepper. Let cool.
Add breadcrumbs, lemon zest, lemon juice, and mashed sweet potato and mix well. Taste and adjust seasoning.
Divide mixture into 4 and form into patties, pressing firmly together with your hands. Heat a drizzle of olive oil in a nonstick pan over medium and cook patties until golden brown and the edges are crisp.
Build burgers with all the fixings and serve straight away.
*use vegan mayonnaise to keep this recipe 100% vegan
Mushroom & Quinoa Burger Paired with Blacksmith Wines Limbo Red
This veggie burger and red blend are a match made in heaven. Both are juicy, crunchy
and on the lighter, fresher side. This fruity wine has hints of strawberry, raspberry and red cherry. The bright tannins pair nicely with the little hint of spice from the chilli flakes and the touch of sweetness from the sweet potato in the burger. Both are utterly scrumptious and complimentary.