This is the ultimate vegan burger is a great replacement for the classic burger.
MAKES 4 BURGERS
- 1 large (400g) sweet potato, peeled and diced
- 1 can (250g) cannellini beans, drained and rinsed
- 1 cup (30g) continental parsley
- ½ cup (40g) spring onion, finely sliced
- 1 clove garlic, finely diced or crushed
- 1 tbsp fresh thyme leaves
- ¼ tsp good quality mineral salt
- ¼ cup sesame seeds
FOR THE FILLING
- 2 cos lettuce leaves, halved
- 1 lime, halved
- 1 large avocado, roughly mashed
- 4 tbsp beetroot relish
- ¼ cup bean shoots
FOR THE ‘BUNS’
- 8 large Portobello mushrooms, stalks removed
- 1 tsp sunflower oil
Pre-heat oven to 180°C.
Steam sweet potato in a steaming basket for about 10 minutes until you can easily pierce through with a fork. Transfer into a bowl. Add cannellini beans, parsley, spring onion, garlic, thyme and salt and mash together with a fork, mixing well. Mould mixture into 4 patties. Roll in sesame seeds and lay out on a baking paper lined tray. Bake for 30 minutes, turning half way.
Brush the topside of each mushroom with a little oil, heat a non-stick fry pan and toast mushrooms on both sides.
To assemble your burgers, place half the mushrooms topside down, then simply stack with a few pieces of cos lettuce and one patty each. Squeeze lime juice over avocado and spread over patties.
Top with beetroot relish and a sprinkling of bean shoots.
The remaining mushrooms are placed on top to complete the burger.
Natural Harry, written by Harriet Burrell, with photography by Nikole Ramsay, $49.95. This book is self-published and is available online at naturalharry.com.au and