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Phase 1 Recipes

Veggie Burger

Print Recipe
Course Main Course
Keyword Phase One, Vegetarian
Servings 4

Ingredients

  • 1/3 cup Coconut cream
  • 1 Small lemon, zest finely chopped, juiced
  • 1 Small red chilli, deseeded, finely chopped
  • 4 Large field mushrooms, stems removed
  • 1 tbsp Coconut oil, + extra 1/4 cup
  • 2 Garlic cloves, crushed
  • 1 Large tomato, sliced into rounds
  • 50 gm Rocket
  • 1 Lebanese cucumber, peeled into ribbon

Patties Ingredients

  • 400 gm Sweet potato, skins washed and scrubbed
  • 1 tbsp Coconut flour
  • 1 Organic egg yolk
  • 2 cups Pepitas
  • 1 tbsp Fresh thyme, chopped
  • 1 tbsp Fresh rosemary, chopped

Instructions

  • To make patties, chop and steam sweet potato over boiling water for approx. 10-12 minutes or until tender.
  • Transfer to a heat-proof bowl. Mash, then cool. Add the egg yolk, flour, thyme, black pepper.
  • Mix well to combine. Shape the mixture into 4 burger patties. Roll in the pepitas to coat.
  • Transfer to a baking tray lined with non-stick baking paper. Chill for approx. 30 minutes to set firm.
  • In the meantime, combine coconut cream, lemon zest with juice, and chilli in a bowl. Season with salt and pepper. Stand at room temperature until needed.
  • Preheat a large non-stick frying pan over a high heat. Brush the mushrooms all over with the combined coconut oil and
    garlic.Season with salt and pepper.
  • Cook for 4 minutes, turning once, or until just tender and golden crisp. Transfer to serving plates, cap side down.
  • Reduce heat to medium. Add the extra oil to pan. Cook the patties for approx. 4 minutes each side or until heated through and golden.
  • Place the patties on the top of the mushrooms, top with tomato, rocket and cucumber and drizzle with the coconut cream mixture to serve.