Juicy, bursting with flavour and not a bun in sight – the Mindful Chef’s Mindful Burger makes a decadently meaty mouthful
Serves 2 people
For the burger:
• 300g beef mince
• 2 tbsp. white miso paste (soya)
• 4 Portobello mushrooms
• tbsp. apple cider vinegar (sulphites)
• 1/4 red onion
• 60g sundried tomatoes
• tsp English mustard (mustard)
• tsp sesame seeds
• 5g rocket
For the sweet potato & parsnip crisps:
• 1 large sweet potato
• 1 large parsnip
1 Preheat the oven to 200C / gas mark 6. Finely slice the 1/4 red onion and place in a bowl with the apple cider vinegar and a pinch of sea salt, leave to pickle.
2 Thinly slice the parsnip and sweet potatoes. Place the parsnip and sweet potatoes on a separate baking tray lined with baking paper, season with a pinch of sea salt. Place in the oven for 15-20 mins, turning halfway through until turning crispy.
3 Place the Portobello mushrooms on a baking tray for 10 mins in the oven.
4 Place the beef mince and sweet white miso paste in a bowl and mix well. Form the mince into 2 burgers. Heat a griddle pan (or frying pan) on a medium high heat and cook the burgers for 4-5 mins each side.
5 Peel and de-stone the avocado, and roughly crush.
Poach 2 eggs.
6 To serve, place a Portobello mushroom on each plate, top with a spoonful of mustard, the sundried tomatoes and a layer of fresh tomatoes. Then add a little rocket, then the burger followed by the crushed avocado and pickled onions.
7 Top with the poached egg and the remaining Portobello, sprinkled with sesame seeds (or keep to the side like in the shot. Serve alongside the vegetable crisps.
Recipe courtesy of the Mindful Chef