Beetroot Burger in a Mushroom Bun

Preparation Time: 15m

Cooking Time: 30m

Serves: 2

Ingredients

  • 1/2 grated raw beetroot
  • 1 can of lentils (organic is possible)
  • 1 egg whisked
  • 3 Tbs of cornflour
  • Olive oil for frying
  • 4 field mushrooms
  • 1 avocado, mashed
  • Juice of one lime
  • 1 small bunch of coriander chopped
  • 1 brown onion sliced finely
  • 1 cob of corn kernels
  • 2 tbs dijon mustard
  • 1/2 cup water or veggie stock
  • Spinach leaves or lettuce of choice
  • 1/2 tsp himalayan pink salt
  • 1/2 tsp ground black pepper
  • Sweet Potato for fries if desired
  • Sesame Seeds

Method

Pre heat oven to 160c and prepare a lined tray for the mushrooms.

Now, this process is a little longer than your average burger, but so worth the little added effort.

Caramelised Onion
Begin sautéing onion with oil until caramelised, this can sit on a low heat through out the cooking process. Remember the slower you cook your onion the sweeter they become.

Corn Mustard
Add corn kernels to a small saucepan with 1/2 cup of water or stock to cook. This will only take 4 or 5 minutes.
Drain the corn from the liquid keeping about 1/3 of cup.
Add 2 tbs of dijon mustard, pinch of salt to the kernels and water and transfer to a blender or small Nutri-bullet.
Blitz until creamy and smooth, the sweetened mustard flavour will surprise you!

Beet Patty
Add the grated beetroot to a frying pan with oil and cook until soft, this should take 5 – 6 minutes, it doesn’t need to be fully cooked as you will cook this again!
Cool this in a mixing bowl and add lentils, egg, cornflour and combine.
I like to use a fork to smash the lentils a little, you can be a rough as you like depending on how textured you like your patty.

Using the same pan add remaining oil and fry palm sized patties until cooked.
Set aside

Bun                                                                                                                      Place Field mushrooms on a try facing down and bake in the oven for around 10 – 15 minutes. Keep an eye on this as you only want the mushroom semi cooked, if you cook them through they will be too wet and soft to use as a bun! after cooked, rest on paper towel or a cloth. You are welcome to use raw mushrooms also!

Avo Smash                                                                                                             The avocado smash is as simple as it sounds, simply peel and core your avocado and smash in a bowl with a fork, add the lime juice and chopped coriander. Don’t forget to season with salt and pepper.

Now we have all elements prepared is is time to ASSEMBLE!

I placed my spinach on the base of my mushroom facing up, then added my beet patty, avo smash, onion and topped with corn mustard! I loved the way the corn mustard dribbled into the onion. Top your mushroom bun with some sesame seeds for a little authenticity and serve with some oven baked sweet potato fries!

Author: Lauren

A passionate foodie, Lauren creates healthy dishes that will nourish your mind, body and soul.

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