Ultimate Veggie Burger with Pickled Carrot Slaw Recipe

Introduction

The ultimate veggie burger is packed with hearty flavors and textures, combining sweet potato, mushrooms, beetroot, and quinoa. Topped with a tangy pickled carrot slaw and a spicy mayo, this burger is a vibrant, satisfying meal for any occasion.

Ingredients

• 2 tsp vegetable oil, plus extra for frying
• 1 small onion, diced
• 2 garlic cloves, chopped
• 2 large Portobello mushrooms, finely chopped
• 2 small sweet potatoes, peeled and diced
• 150g cooked quinoa
• 1 large beetroot, grated
• 1 egg, beaten
• 2 tbsp chopped coriander
• Zest of 2 limes
• 4 tbsp plain flour, plus extra for dusting
• 1 large carrot, thinly shredded
• 2 tbsp rice wine vinegar
• 1 tsp golden caster sugar
• 2 tbsp mayonnaise
• 1 tbsp chilli sauce
• 4 burger buns, lightly toasted
• 2 handfuls rocket or spinach leaves

Instructions

1. Step 1: Heat 2 tsp vegetable oil in a medium frying pan. Add diced onion, chopped garlic, and finely chopped mushrooms. Season with salt and pepper, then fry for about 5 minutes until soft.
2. Step 2: Place diced sweet potatoes in a microwave-safe bowl, cover with cling film, and microwave on high for 5-6 minutes until tender.
3. Step 3: Mash the cooked sweet potatoes and add them to the pan with the onion and mushroom mixture. Transfer everything to a large mixing bowl and leave to cool.
4. Step 4: Add cooked quinoa, grated beetroot, beaten egg, chopped coriander, lime zest, 4 tbsp plain flour, and seasoning to the cooled mixture. Mix thoroughly by hand, then shape into four large burger patties. Dust with flour and chill for 30 minutes to firm up.
5. Step 5: In a small bowl, combine shredded carrot with rice wine vinegar, golden caster sugar, and 1 tsp salt. Cover and leave to pickle until ready to serve.
6. Step 6: Mix mayonnaise with chilli sauce in a separate bowl to make a spicy mayo.
7. Step 7: Heat a frying pan with a thin coating of oil over medium-low heat. Fry the burgers gently for about 7 minutes on each side until browned and cooked through.
8. Step 8: Drain the pickled carrots and toast the burger buns lightly.
9. Step 9: Brush the buns with chilli mayo, then layer with spinach or rocket leaves, the veggie burger, and the pickled carrot slaw. Serve immediately.

Tips & Variations

• For a vegan version, replace the egg with a flax egg and use vegan mayonnaise.
• You can swap quinoa for cooked rice or bulgur wheat for a different texture.
• Add some smoked paprika or cumin to the burger mix for extra depth of flavor.
• Serve with avocado slices or sliced tomato for additional freshness.

Storage

Store leftover burger patties in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to keep them moist. The pickled carrot slaw can be stored separately in the fridge for up to 3 days. Assemble burgers fresh before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the burger patties ahead of time?

Yes, you can form the patties and chill them for up to 24 hours before cooking. This helps them firm up and hold together better during frying.

What can I use instead of rice wine vinegar for the slaw?

If you don’t have rice wine vinegar, white wine vinegar or apple cider vinegar are good substitutes and will still give the slaw a nice tangy flavor.

Ultimate Veggie Burger with Pickled Carrot Slaw Recipe

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★★★★★

4.4 from 50 reviews

• Author: Jack
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Ultimate Veggie Burger with Pickled Carrot Slaw is a mouthwatering, wholesome plant-based meal combining hearty Portobello mushrooms, sweet potatoes, and quinoa to create juicy, flavorful patties. Served on toasted buns with a tangy, lightly spiced carrot slaw and a creamy chili mayonnaise, this recipe offers a perfect balance of textures and zesty flavors. Ideal for a satisfying vegetarian lunch or dinner, it features simple ingredients and straightforward frying techniques that deliver a delicious homemade veggie burger experience.

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Ingredients

Scale 1x2x3x

Burger Patties

• 2 tsp vegetable oil, plus extra for frying
• 1 small onion, diced
• 2 garlic cloves, chopped
• 2 large Portobello mushrooms, finely chopped
• 2 small sweet potatoes, peeled and diced
• 150g cooked quinoa
• 1 large beetroot, grated
• 1 egg, beaten
• 2 tbsp chopped coriander
• Zest of 2 limes
• 4 tbsp plain flour, plus extra for dusting

Pickled Carrot Slaw

• 1 large carrot, thinly shredded
• 2 tbsp rice wine vinegar
• 1 tsp golden caster sugar
• 1 tsp salt

Chilli Mayonnaise & Assembly

• 2 tbsp mayonnaise
• 1 tbsp chilli sauce
• 4 burger buns, lightly toasted
• 2 handfuls rocket or spinach leaves

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Instructions

1. Prepare the Vegetable Base: Heat 2 tsp vegetable oil in a medium frying pan over medium heat. Add the diced onion, chopped garlic, and finely chopped Portobello mushrooms. Season with salt and pepper and fry for about 5 minutes until the mixture is soft and fragrant.
2. Cook and Mash Sweet Potatoes: Place peeled and diced sweet potatoes into a microwave-safe bowl, cover with cling film, and microwave on high for 5-6 minutes until tender. Mash the cooked sweet potatoes and add them to the pan with the onion and mushroom mixture. Stir well and transfer everything to a large mixing bowl to cool.
3. Mix Burger Patty Ingredients: To the cooled vegetable mixture, add the cooked quinoa, grated beetroot, beaten egg, chopped coriander, lime zest, 4 tbsp plain flour, and season with salt and pepper. Mix the ingredients thoroughly using your hands until fully combined.
4. Shape and Chill Patties: Divide the mixture into four equal portions and shape each into a large burger patty. Lightly dust each patty with flour and place them on a tray. Chill the patties in the refrigerator for 30 minutes to firm up, which helps them hold their shape during cooking.
5. Pickle the Carrot Slaw: In a small bowl, combine the thinly shredded carrot with rice wine vinegar, golden caster sugar, and 1 tsp salt. Stir to combine, cover the bowl, and let the carrot pickle until ready to serve. This adds a bright, tangy contrast to the burgers.
6. Prepare Chilli Mayonnaise: Mix the mayonnaise and chili sauce together in a small bowl to create a spicy, creamy condiment for the burgers.
7. Cook the Burger Patties: Heat a frying pan over medium-low heat and pour in a thin coating of vegetable oil. Add the chilled burger patties and fry gently for about 7 minutes on one side until browned. Carefully flip each patty and cook for an additional 7 minutes on the other side, allowing the centers to cook through slowly without burning the exterior.
8. Toast Buns and Assemble Burgers: While the patties cook, lightly toast the burger buns until golden. Drain the pickled carrot slaw. Spread each bun with a generous brush of the prepared chili mayonnaise, then layer on a handful of rocket or spinach leaves, a cooked veggie burger patty, and finish with a heaping of the pickled carrot slaw. Serve immediately for best flavor and texture.

Notes

• To ensure the burgers hold together, chilling them before cooking is essential.
• If you prefer a vegan version, substitute the egg with a flax egg or mashed chickpeas and use vegan mayonnaise.
• Microwaving sweet potatoes speeds up cooking, but they can be boiled or roasted if preferred.
• Maintain medium-low heat when frying patties to prevent burning while allowing thorough cooking.
• Pickled carrot slaw can be made a few hours ahead to develop deeper flavor.
• Feel free to customize toppings with avocado slices, cheese, or your favorite burger additions.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Vegetarian

Keywords: veggie burger, vegetarian burger recipe, homemade veggie burger, pickled carrot slaw, healthy burger, quinoa burger, Portobello mushroom burger