This Mexican spiced veg. burger recipe is rich in plant based proteins, healthy fats, and also phytoestrogens, which have a similar chemical structure to oestrogen, and bind to oestrogen receptors, acting to regulate hormones.
Prep Time:
Cooking Time:
Burgers:
Toppings:
This Mexican spiced veg. burger recipe is rich in plant based proteins, healthy fats, and also phytoestrogens, which have a similar chemical structure to oestrogen, and bind to oestrogen receptors, acting to regulate hormones.
Sweet Potato is an excellent source of vitamins, minerals, and fibre. Cannellini beans contain a wealth of B vitamins, as well as iron, potassium, and zinc, also phytoestrogens, which have a similar chemical structure to oestrogen, and bind to oestrogen receptors, acting to regulate hormones.
Set oven to 200 Deg/ 180 fan
Pre-cook the sweet potatoes (with skins) for 1 hr. Allow to cool.
Peel the skins from the potatoes and add to a mixing bowl, with beans, tahini, fajita spice, chopped herbs, crushed garlic.
Blend to a paste with a hand blender.
Stir to combine the gram flour & baking powder, then season with salt and pepper.
Spoon 1tbsp mixture on a floured surface and form patties.
Use a spatular to transfer to a lined baking tray and cook for 20 – 25 mins, turning after 15 mins.
Meanwhile prepare the toppings by slicing half a red onion into rings, add to a bowl, with a pinch of sugar and salt and 2 tbsp cider vinegar.
Now thinly slice the mushrooms and fry in a pan with a little butter until browned.
Next smash the avocado and season with salt and pepper.
Finally mix the mayonnaise with 1tsp fajita & 1tsp mustard, add a little water if necessary to achieve a dripping consistency.
Now time to load up the buns… First layer the smashed avocado, followed by the patty, then the mushrooms and the red onion, drizzle with sauce and serve.