Quinoa & sweet potato burgers with homemade guacamole
How to make it...
Makes 4 burgers
100g cooked quinoa
1 small sweet potato baked
1 tsp garlic powder
1 small red onion
Half a red chilli (or a whole chilli depending on taste)
Half a slice of wholemeal bread blitzed into breadcrumbs
Half a green chilli
1 small red onion
1tsp tomato puree
To make the burgers take your cooked quinoa and put it in a food processor.
Roughly mash the cooked sweet potato with a fork and add to the quinoa.
Add the garlic powder, red onion, chilli, breadcrumbs and egg to the mix.
Season with salt and pepper.
Blitz on a low speed until smooth and combined.
With wet hands, shape the quinoa mix into patties and place on a non stick baking tray.
Preheat the grill to a medium-high heat and place the burgers under it for around 30 minutes, flipping them every five minutes or so to ensure they don't burn. The burgers will have browned and cooked through when ready.
While the burgers cook, make the guacamole. Roughly slice the avocado and place in a food processor.
Add the chilli, red onion, tomato puree, coriander and sugar to the avocado and squeeze the juice of a lime over it.
Pulse the mix until well incorporated but still thick and not smooth.
Put a medium sized saucepan on a medium heat and bring to the boil.
When the burgers are about 8 or 9 minutes from being cooked, place the Portobello mushrooms onto a baking tray and put under the grill with the burgers. Flip the mushrooms after four minutes.
When the burgers and mushrooms are a few minutes away from being done, crack four eggs into your pan of simmering water. Poach for around 3 minutes.
Remove the eggs from the pan and place on some kitchen towel to soak up any excess water.
Next, remove the mushrooms from the grill and place on kitchen towel to soak up excess water.
Finally, assemble your burger - place some salad or rocket on top of four of the Portobello mushrooms. Then, take the burgers from the grill and place them on top of the leaves. Dollop a generous serving of the guacamole on each burger. Top each with the sliced onion, pepper and poached egg. Then, place the remaining four mushroom caps on top.
A handful of fresh coriander
1 tsp sugar
A squeeze of lime
8 Portobello mushrooms
Half a red onion sliced into rounds
Half a yellow pepper sliced into rounds
I'm far from being a vegetarian. But I don't eat much meat.
My partner and I eat a lot of fish and grains during the week and carb it up with pasta and pizza and the like at the weekend.
We sometimes have a turkey mince bolognese (it's leaner and higher in protein than beef mince) and a joint of lamb or whole chicken for Sunday lunch.
But that's pretty much it.
We often like to invite our parents or friends to share Sunday lunch with us.
And that sometimes means catering for my dad - who IS a vegetarian.
So, I'm always trying to come up with tasty meat-free dishes to serve him.
My current health kick (it's January as I write) inspired me to find something veggie and relatively nutritious that my partner and I could enjoy at home and we could serve to my dad if he comes for lunch.
Which is where the idea for this recipe came from.
Just the substitution of a pair of portobello mushrooms in place of a bread bun improves the nutritional value if you're cutting down on the carbs.
Otherwise this dish is full of healthy vegetables and protein packed quinoa.
And if you don't like guacamole, you can always serve these with a spicy salsa or good old fashioned ketchup or mayo.
These are perfect served with sweet potato chips - and even better on a meat-free Monday!