When life gives you curry paste, MAKE BURGERS.
- 2 chia eggs 2 tbsp chia seeds mixed with 5tbsp of water)
- 2 medium sweet potatoes peeled and steamed
- 1 cup quinoa cooked
- 2 carrots grated
- 1 red onion chopped finely
- 6 mushrooms chopped finely
- 2 cloves garlic minced
- 1 tbsp soy sauce
- 4 tbsp green curry paste (an oil-free brand if possible)
- 2/3 cup reduced fat coconut milk (the one in a can)
- pinch of salt
- 8 portobello mushrooms washed and de-stalked
- 3 cloves garlic for the marinade
- 1/2 cup soy sauce for the marinade
- 1 tsp dried chilli flakes for the marinade
- 1 tbsp maple syrup or any sweetener for the marinade
- 2 tbsp apple cider vinegar or lemon juice for the marinade
- 2 tbsp sesame seeds optional
I like big mushroom buns and I cannot lie!
Prepare a large baking dish and line with non-stick baking paper. Wash and cut off the stalks of the mushrooms.
In a bowl mix together all the marinade ingredients: soy sauce, garlic, chilli, maple syrup and vinegar. One by one dip the mushrooms into the marinade and make sure they are fully covered. Place on the baking tray. When you have done all the mushrooms, pour the remaining marinade over them on the baking tray. Pop in the oven at 150°c for 1 hour, turning halfway through.
A good burger always starts with some prep. First cook 1 cup of quinoa in 2 cups of water for 20 minutes, covered, until all the water is gone. Set aside to cool.
Steam the sweet potatoes for about 15 minutes until soft. Rinse with cold water and set aside to cool.
Mix the 2 tbsp of chia seeds with 5 tbsp of water and set aside for 10 minutes to turn into a gel.
Grate two carrots, chop up the onion, mushrooms and garlic.
Pour an inch of water into a small frying pan and let it heat up. Add the onions and garlic and let them soften. Add in the mushrooms and carrots and 1 tbsp of soy sauce.
Cook on a high heat for 10 minutes until the water has cooked off. Add more water if it’s sticking, but make sure all the water is gone before taking it off the heat.
All together now
In a big bowl, add the sweet potato and half the quinoa. With a potato masher, mash this for a few minutes until nice and…eh…mashy? Add in the rest of the quinoa plus the fried vegetables, chia egg, the green curry paste, coconut milk and salt.
Stir gently to incorporate everything.
Pop into the fridge for half an hour.
Take the burger mix out of the fridge and roll into patties with your hands (I dipped them in a little plate of sesame seeds, cause I was feeling fancy) and place them on a baking tray lined with non-stick paper.
Stick in a hot oven for 10 minutes, flip them over and cook for a further 10 minutes on the other side. If they aren’t crispy enough pop them in for another 5 minutes.
I hate when recipes tell you how to assemble things. You know how to assemble a burger between two buns (or in this case mushroom buns). You don’t need me to tell you what burger toppings you enjoy, I used coriander, peppers, onions and salsa, but DO AS YOU PLEASE AND NEVER LET ANYONE TELL YOU HOW TO ASSEMBLE ANYTHING, EVER, unless you are an apprentice aeroplane mechanic and it’s your first day on the plane-assembly floor.
You’ll probably have left overs, I used mine to make little burger falafel balls to go with salad. I just rolled them into balls and cooked them in the oven for the same amount of time. Add some coconut milk before cooking if the mixture looks dry.