Mushie Burgers with the Lot
Flavourful yet simple and super-healthy, these burgers are a wonderful option for those following a gluten-free diet. Using two large mushrooms is an ingenious swap for a traditional bread bun as they offer so much nutrition and satisfaction and, in my opinion, are much tastier.
Makes: 4 burgers
Patties
1 large (400g) sweet potato, peeled & diced
250g tinned cannellini beans, drained & rinsed
30g (1 cup) flat-leaf parsley, chopped
40g (½ cup) spring onion, thinly sliced
¼ tsp quality mineral salt
1 clove garlic, finely chopped or crushed
1 tbsp fresh thyme leaves
35g (¼ cup) sesame seeds
“Buns”
8 large portobello mushrooms, stalks removed
1 tsp sunflower oil
Fillings
2 cos lettuce leaves, halved
1 lime, halved
1 large avocado, peeled, stone removed, roughly mashed
4 tbsp beetroot & dill relish (page 122 of cookbook) or relish of choice
20g (¼ cup) bean shoots
Preheat the oven to 180°C fan-forced.
Steam the sweet potato in a steaming basket for about 10 mins until you can easily pierce it with a fork. Transfer to a bowl. Add the cannellini beans, parsley, spring onion, salt, garlic and thyme and mash together with a fork, mixing well.
Mould the mixture into four patties. Roll the patties in the sesame seeds and place them on a baking paper–lined baking tray. Bake for 30 minutes, turning halfway through the cooking time.
For the “buns”, brush the top of each mushroom with a little oil, then heat a non-stick frying pan and toast the mushrooms on both sides.
この記事は WellBeing の Issue 196 版に掲載されています。
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この記事は WellBeing の Issue 196 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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