There is something about burgers. Carefully selected ingredients packed in a bun. This quinoa burger meets the challenge of creating a veggie burger that is at least as delicious as the animal-derived variety.
Saute the mushrooms until soft and reduced in volume
Combine all ingredients. The consistency should allow the mixture to be easily formed into patties. If not thick enough, add more breadcrumbs. If too thick, add another egg, or just a yolk.
Form into patties. These could be wrapped in plastic wrap and chilled until close to serving time.
To cook, brown patties on both sides in a little olive oil in a pan over a medium heat.
Keep warm in the oven until ready to serve.
Relish
Halve and trim the red peppers
Halve the tomatoes and cut out the stalk
Halve the chillies and remove the seeds, then chop into 1cm pieces
Cut the pointy end off the head of garlic, exposing the tops of each clove
Wrap the head of garlic in foil with a little oil and lunch of salt
Lay the red peppers and tomatoes, skin side down, in a baking tray.
Distribute the chopped chilli between the peppers
Drizzle with olive oil, balsamic vinegar, and a pinch of salt
Roast for 1.5 hours at 180 degC
Allows to cool, then remove the tomato skins
Squeeze the cloves out of the head of garlic
Blend all until smooth
Assembly
While the patties are still in the oven, put a cheese slice on top of each one.
Fry egg(s). More accurately, poach egg(in a little butter.