Healthy Burger
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Serves: 4 | Prep: 10 mins | Cook: 30 mins | Difficulty: Medium
INGREDIENTS
- 4 Moving Mountains Burgers
- 4 sweet potatoes, cut into chip batons
- ½ tsp chilli powder
- 1 tsp paprika
- 200g wild mushrooms
- 100g red cabbage
- 4 wholemeal, seeded rolls
- Salt, pepper and olive oil
- Vegan mayonnaise, to serve
- 50g parsley, leaves and stalks, roughly chopped (for the pesto)
- 70g olive oil (for the pesto)
- 40g roasted hazelnuts, skinless (for the pesto)
- ½ lemon (for the pesto)
METHOD
- Cut the sweet potatoes into chips. Toss with the chilli powder, paprika, salt and a drizzle of olive oil, then spread out on a large oven tray and bake for 30 minutes, or until lightly browned and crispy.
- Whilst the chips cook, slice the mushrooms and season with salt, pepper and olive oil, then add to a fresh baking tray with the Moving Mountains Burgers.
- Meanwhile, shred the red cabbage and prepare the fresh pesto. Add the parsley, olive oil and hazelnuts to a food processor and pulse until well combined, then season to taste with lemon juice and salt.
- Toast the bread rolls. Finally, assemble the burgers. Begin with a layer of pesto on both rolls, add the shredded cabbage and top with the burger and mushrooms. Serve with the spicy sweet potato fries and vegan mayonnaise.
