Open-Faced Aubergine Burgers with Sweet Potato Wedges and Harissa mayonnaise.
Open-Faced Aubergine Burgers (with Sweet Potato Wedges and Harissa Mayonnaise)
Author: Elizabeth Peyton-Jones
Recipe type: Main Meal
An imaginative take on the traditional burger. This lovely family meal will leave you feeling lighter, healthier and very satisfied.
Ingredients
Serves 4
- 1 red onion
- 2 tbsp coconut oil
- 1 aubergine, cubed
- 1 clove garlic, minced
- 1 tsp paprika
- 1 tsp ground cumin
- Pinch of Himalayan or Celtic salt
- Freshly ground black pepper
- 100g cooked quinoa
- 80g chickpea flour
- 3 tbsp fresh coriander, chopped
- 2 tbsp chia seeds
Toppings: Tomato, radish, rocket, avocado, red onion
Instructions
- Preheat oven to 200°C and line a baking tray with parchment paper.
- Peel the onion and slice half of it into rings for your burger topping. Finely chop the rest.
- Melt the coconut oil in a frying pan.
- Add the finely chopped red onion and aubergine.
- Sauté for 6-8 minutes until softened.
- Add a splash of water if necessary to keep moist.
- Add the garlic spices and seasoning, cooking for a further minute or two. Transfer into a food processor.
- Add the remaining ingredients to the aubergine mixture. Pulse to combine evenly. Let the mixture rest for 20 minutes to set.
- Form into 4 evenly-sized patties and place on to the lined baking tray.
- Bake for 30-40 minutes, flipping them over once.
- Place on top of a Portobello Bun (recipe below) and add toppings of choice.
Portobello Mushroom Bun
- large portobello mushrooms
- tsp rice bran oil
- drops liquid aminos
Instructions
- Preheat oven to 200°C and line a baking tray with parchment paper.
- Remove the stems from the mushrooms and wipe them clean with a paper towel.
- In a small bowl, mix the rice bran oil and liquid aminos together and brush the mushrooms.
- Roast for 10-12 minutes, gills-side up first, then flipping them over after 6 minutes.
- Remove from tray and lightly pat them dry with kitchen towel.
