Potato Carrot Burger With Spiced Mayo Food

ULTIMATE VEGGIE BURGER WITH PICKLED CARROT SLAW

Steps:

• In a medium frying pan, heat 2 tsp vegetable oil. Add the onion, garlic and mushrooms, season and fry until everything is soft, about 5 mins. Put the sweet potatoes in a microwaveable bowl, cover with cling film and microwave on high for 5-6 mins until soft. Mash the sweet potatoes, then add to the pan with the onion mix. Tip into a large mixing bowl and leave to cool.
• Add the quinoa, beetroot, egg, coriander, lime zest, flour and some seasoning. Mix with your hands, then form into four large burgers. Sprinkle with flour and chill for 30 mins to firm up.
• Put the carrots in a small bowl with the vinegar, sugar and 1 tsp salt. Cover and leave to pickle until ready to eat. Mix the mayonnaise with the chilli sauce.
• Heat a frying pan and pour in a thin coating of oil. Fry the burgers on a medium-low heat to allow the centre to cook slowly. When browned, after about 7 mins, gently flip over and cook for the same time on the other side. Drain the pickled carrots and toast the buns.
• Brush the buns with the chilli mayo. Layer on the spinach or rocket, burgers and the carrot slaw.

POTATO VEGGIE BURGERS RECIPE

Steps:

• Enjoy. More Veggie Burger Recipes:

CARROT BURGERS

Steps:

• In a medium bowl, mix the carrots, onion, flour, corneal, egg, milk, dill, sugar, salt, baking powder and pepper. Shape the mixture into 8 patties about 1 1/2" thick. Transfer to a platter, cover with plastic wrap and refrigerate for at least 1 hour. This will keep up to 12 hours.
• Heat the margarine and the oil in a heavy 10" skillet until sizzling, about 1 minute. Turn heat down to medium . Brown the patties for 5-8 minutes on each side. Drain on a platter lined with paper towels, then serve immediately. You may serve this as a side dish or a light luncheon along with a mixed green salad and whole grain bread. This would also be good as a breakfast with maple syrup! Enjoy!

CARROT FRIES WITH SPICY DIPPING SAUCE

Steps:

• Preheat your oven to 425 degrees F and line a rimmed baking sheet with parchment paper. Arrange an oven rack about 1/3 of the way from the top of the oven.
• Mix the cut carrots with the olive oil (2 tablespoons), kosher salt (1 teaspoon), black pepper (1/2 teaspoon), garlic powder (1 teaspoon), and fresh parsley, if using (1 tablespoon) until carrots are well-coated in everything.
• Arrange the carrot sticks on the prepared baking sheet, spacing them out so they don't touch.
• Bake for about 30 minutes on the top rack, stirring around to flip them over once halfway through (if you forget to do this, that's fine!). Keep an eye on them- if your oven runs hot, you may need less time.
• Meanwhile, mix the mayonnaise (1/2 cup), lime juice (1 tablespoon), and hot sauce (a few dashes) in a small bowl. Taste and adjust amounts if necessary. Keep in the fridge until you're ready to serve.
• Serve carrot fries with spicy dipping sauce. Best served immediately.

POTATO BURGER

Steps:

• Mix together the hamburger, potato, jalapenos & Caesar dressing.
• Season with Salt & Pepper.
• Make into 4 patties.
• Cook the patties on high heat in a large fry pan brown one side of the burgers, flip and turn heat to medium.
• Add the Mushrooms & Onions & cover pan, stir the veggies a couple of times.
• When the onions and mushrooms are almost golden add peppers, flip burger and cover the pan turn to low, continue cookig until burgers are no longer pink (entire time apprx 20 minutes).
• Meanwhile toast the inside of the buns, add cheese and let it melt.
• Assemble burger putting some of the Musrooms mixture on the burger along with the lettuce & tomate and have the rest of the veggie mixture on the side.
• Nice to serve with Oven Fries.

POTATO CARROT BURGER WITH SPICED MAYO

Steps:

• Mash together all burger ingredients EXCEPT crumbs for dredging.
• Form into 2 burgers.
• Coat burgers in bread crumbs.
• Fry in a frying pan on med high heat in cooking sprayed pan until lightly browned.
• Serve on buns with lettuce and cheese with spiced mayo.
• Pop in toaster oven to melt cheese if you please.
• MAYO: Combine all ingredients.

HARISSA SPICED BEETROOT BURGER WITH SWEET POTATO WEDGES}

Steps:

• Preheat the oven to 220 degrees. Grate the beetroot and carrot into a bowl, add 1tsp of Salt and mix well. Leave for 5 minutes. Meanwhile slicing the spring onions and finely grating the garlic. In handfuls squeeze all the liquid possible out of the beetroot and carrot transferring to another bowl as you do. Discard the juice and add the garlic and spring onions. Blitz the chickpeas in a food processor until smooth and use a spatula to add to the bowl with the grated beetroot and carrot. Add the rest of the ingredients and mix well. Form into 4 patties and place on a parchment lined baking tray and bake for 45 minutes. To make the wedges, wash and peel the sweet potatoes and cut into wedges. Put the oil onto a heavy baking tray and pre heat in the oven. Toss the wedges with the cornflour, smoked paprika, sugar and salt and place on the baking tray. Roast for 40 minutes. For the Aioli, place the yolks in a large bowl, add the mustard, lemon juice and garlic, whisk together and continue to whisk whilst very slowly drizzling the oil into the mixture from a jug or squeeze sauce bottle until fully combined and a thick emulsion is formed. You can put a tea towel under the bowl to prevent it moving so you can whisk and pour at the same time! Meanwhile, lightly toast the brioche buns, separate the lettuce leaves, wash and dry and put in the buns with preferred condiments and the patties. Serve with the wedges and aioli.

LENTIL BURGER WITH GARLIC MAYO & SWEET POTATO FRIES

Steps:

• Preheat oven to 400 degrees. Meanwhile, heat 1 tablespoon oil in a skillet over medium heat. Add carrot and onion to skillet and sauté until tender, about 8 minutes.
• Toss potatoes with 2 tablespoons oil, 1 teaspoon paprika and garlic powder. Divide among two foil-lined baking sheets (leaving space between potatoes) and bake until browned and crispy, 25-30 minutes, flipping once halfway through. Season with salt and pepper, if desired.
• Stir together mayonnaise, garlic, 3 tablespoons oil and lemon juice. Season with salt and pepper, if desired. Set aside.
• Add oats to a blender (or food processor) and pulse until finely chopped, then pour into a large bowl. Next, add carrot, onion and lentils to blender and pulse until mixture forms a coarse paste. Add lentil mixture to bowl with oats along with soy sauce, parsley and remaining paprika. Mix until combined and season with salt and pepper, if desired. Form the mixture into 6 patties.
• Heat remaining oil in a large nonstick skillet over medium heat. Cook patties until browned and crispy, 3-4 minutes per side.
• Divide patties among buns and top each with salad greens, red onion and prepared garlic mayo. Serve with sweet potato fries and remaining garlic mayo for dipping.

SPICY TURKEY BURGERS

Steps:

• Preheat the grill for high heat.
• In a bowl, mix the ground turkey, garlic, ginger, chile peppers, red onion, cilantro, salt, soy sauce, black pepper, paprika, mustard, cumin, and Worcestershire sauce. Form the mixture into 8 burger patties.
• Lightly oil the grill grate. Place turkey burgers on the grill, and cook 5 to 10 minutes per side, until well done.