Packed with health-boosting ingredients such as fermented miso paste, B vitamins and sweet potato (for a hit of beta-carotene!), not only is this burger kind to your waist line but it also contains everything you need for a healthy immune system!
Here’s how to make one at home, according to the maestro’s at Mindful Chef…
Ingredients for 2 people
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
SWEET POTATO & PARSNIP CRISPS
1 large sweet potato
1 large parsnip
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.
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. Put in the oven for 15-20 mins, turning halfway through until turning crispy.
Add the Portobello mushrooms to a baking tray for 10 mins in the oven.
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.
Peel and de-stone the avocado, and roughly crush.
Poach 2 eggs.
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.
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.