Ingredients
Serves: 4
FOR THE FILLING
FOR THE ‘BUNS’
Method
- Pre-heat oven to 180°C.
- Steam sweet potato in a steaming basket for about 10 minutes until you can easily pierce through with a fork. Transfer into a bowl. Add cannellini beans, parsley, spring onion, garlic, thyme and salt and mash together with a fork, mixing well. Mould mixture into 4 patties. Roll in sesame seeds and lay out on a baking paper lined tray. Bake for 30 minutes, turning half way.
- Brush the topside of each mushroom with a little oil, heat a non-stick fry pan and toast mushrooms on both sides.
- To assemble your burgers, place half the mushrooms topside down, then simply stack with a few pieces of cos lettuce and one patty each. Squeeze lime juice over avocado and spread over patties.
- Top with beetroot relish and a sprinkling of bean shoots.
- The remaining mushrooms are placed on top to complete the burger.
- Enjoy!
This recipe is an edited extract from Natural Harry by Harriet Burrell, published by naturalharry.com.au. Photography by Nikole Ramsay.
