Ultimate veggie burger with pickled carrot slaw

Ultimate veggie burger with pickled carrot slaw

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(3 ratings)

Prep: 15 mins Cook: 20 mins plus chilling

Easy

Serves 4

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!

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal300
  • fat5g
  • saturates1g
  • carbs51g
  • sugars17g
  • fibre8g
  • protein8g
  • salt0.1g
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Ingredients

  • 2 tsp vegetable oil, plus extra for frying
  • 1 small onion, diced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, chopped
  • 2 large Portobello mushrooms, finely chopped
  • 2 small sweet potatoes, peeled and diced
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 150g cooked quinoa
    Quinoa

    Quinoa

    keen-wah

    Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…

  • 1 large beetroot, grated
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tbsp chopped coriander
  • zest 2 limes
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 4 tbsp plain flour, plus extra for dusting

For the carrot slaw

  • 1 large carrot, thinly shredded
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 tbsp rice wine vinegar
  • 1 tsp golden caster sugar

To serve

  • 2 tbsp mayonnaise
  • 1 tbsp chilli sauce
  • 4 burger buns, lightly toasted
  • 2 handfuls rocket or spinach leaves
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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

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Comments, questions and tips

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onlychaz
16th Aug, 2016
2.55
Yikes this was a lot of hard work. Took me 45 mins to prep all the ingredients and get the burgers in the fridge! I almost didn't bother with the carrot slaw or chilli mayo, but both are absolutely essential to counter the blandness of the burgers... In the end, we needed double the amount of chilli mayo! I'm a big fan of lime, but it seemed a bit overpowering in this recipe – one would have sufficed.
reevey
13th Jun, 2016
Just made these for dinner tonight and won't bother again. They were dull and tasteless except for the pickled carrot. We'll stick to bean burgers in future!!! Nil point from the judges
kbw
4th Jun, 2016
I made these last night. I followed the recipe but used buckwheat flour and after mixing together, added 3 tablespoons of oats to try and absorb the wetness of the mixture. I made 6. Left them for an hour to chill which helped. Then cooked them low and slow for about 10 mins each side. It was worth it. They tasted amazing. I made some sauce with a dollop of mayo and some Tabasco chipotle sauce and with some sliced cheddar( not vegetarian ) and sliced tomatoe on a wholewheat bun with the pickled carrots it all tasted great. Will freeze the other 4. Will use this recipe again.
Deb S
28th May, 2016
3.8
These are really nice veggie burgers. They have a lovely flavour and went very well with the carrot slaw and spicy mayo. I also found them much too big and soft, so when I made them a second time I used only 1 small sweet potato, which was better.
Liziano
21st May, 2016
This iiis a tasty burger! With a few alterations... It made four enormous burgers, I think it could easily stretch to six and would cook more evenly. The taste was great, but they was far too soft for burgers in buns - next time I will use two or maybe even three eggs and perhaps more flour. They need a long time at a low heat to cook through without burning. Overall great recipe - it's hard to find all healthy ingredients which together really do taste amazing like this. The carrot slaw was perfect with the chilli mayonnaise and rocket - complimented everything beautifully. Delicious!
jinjerine
19th May, 2016
Can these be frozen? How long would they keep refrigerated?
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