If you’re a wine and burger lover, then you know the importance of finding the perfect pairing. This Mushroom and Quinoa Burger is not only a healthy but when paired with Blacksmith Wines Limbo Red, it becomes an irresistible culinary experience. Recipe compliments of The South African Mushroom Farmers‘ Association.
Ingredients
- 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
- To serve:
- 4 burger buns of choice, toasted
- Lettuce, *mayonnaise, cucumber ribbons, red onion slices, bean sprouts
- Extra virgin olive oil
- Salt and pepper, to taste
Method
- 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.
Chef’s tip: Use vegan mayonnaise to keep this recipe 100% vegan.
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