“The chilli and lemon zest in these vegetarian burgers give them a citrusy punch,” says Clean Living experts Luke Hines and Scott Gooding about this recipe from their new cookbook Clean Living Fast Food (Hachette; $29.99). “Impress your veggie friends with a paleo meal that is easy and meat-free.”
1/3 cup coconut cream
1 small lemon, zest finely grated, juiced
1 small red chilli, deseeded, finely chopped
4 large field mushrooms, stems removed
1 tablespoon coconut oil, plus
¼ cup extra
2 garlic cloves, crushed
1 large tomato, sliced into rounds
50 g baby rocket
1 Lebanese cucumber, peeled into ribbons
500 g sweet potato, skins scrubbed
1 egg yolk (organic or biodynamic if possible)
1 tablespoon coconut flour
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh rosemary
leaves, finely chopped
2 cups pepitas
- To make the patties, chop and steam the sweet potato over boiling water for 10–12 minutes or until very tender. Transfer to a heat-proof bowl. Mash, then cool. Add the egg yolk, flour, thyme and rosemary. Season with sea salt and ground black pepper. Mix well to combine. Shape the mixture into 4 burger patties. Roll in the pepitas to coat on all sides. Transfer the patties to a baking tray lined with non-stick baking paper. Chill for at least 30 minutes to set firm.
- Meanwhile, combine the coconut cream, lemon zest and juice, and chilli in a bowl. Season with sea salt and ground black pepper. Stand at room temperature until required.
- Preheat a large non-stick frying pan over a high heat. Brush the mushrooms all over with the combined coconut oil and garlic. Season with sea salt and ground black pepper. Cook for 4 minutes, turning once, or until just tender and golden crisp. Transfer to serving plates, cap side down.
- Reduce the heat to medium. Add the extra oil to the pan. Cook the patties for 4 minutes each side or until heated through and golden. Place the patties on top of the mushrooms, top with the tomato, rocket and cucumber then drizzle with the coconut cream mixture to serve.