SERVES: 6

METHOD

1. Preheat oven to 200ºC (180ºC fan-forced). Line a tray with baking paper.

2. Place potatoes with skins on in preheated oven for 1 hour or until tender. Remove from oven and allow to cool for 5 minutes before removing skins and placing flesh into a large mixing bowl. Using a fork, mash the potato until smooth. Set aside until required.

3. Meanwhile place quinoa and stock together in a small saucepan over a medium heat. Cover and cook for about 15 minutes, or until the liquid has evaporated and the quinoa unravels and expands. Remove from heat and allow to cool.

4. Place mushroom in a food processor and pulse until finely chopped. Heat oil in a large saute pan over a low heat. Add onion, garlic and chopped mushrooms, stirring until well coated. Cover and cook for 20 minutes or until onion is tender and mushrooms are sweated down. Add the tomato sauce, Worcestershire sauce, cornflour, parsley and thyme, stirring until combined. Remove from heat and allow to cool for 10 minutes.

5. To make the burger mix, add cooked quinoa, cooked mushroom mixture, salt and pepper to the mashed potato, stirring until well combined. Using a ½ cup measure, shape a heaped scoop of burger mixture using clean hands, to form a burger. Place burger patties on prepared baking tray until required.

6. For the mayonnaise, combine mayonnaise and adobo sauce together in a small mixing bowl, stirring to combine. Set aside until required.

7. To cook burgers, heat a chargrill pan or non-stick frying pan over a medium high heat. Brush patties with olive oil and cook in preheated pan for 4 minutes on each side or until patties are warmed through.

8. To assemble burgers, spread tomato chutney on the cut side of the toasted bread roll bases, followed by the lettuce leaves. Place cooked burgers on top, followed by tomato and beetroot slices. Spread chipotle mayonnaise on the cut side of the toasted bread roll tops. Place on top of beetroot slices and serve.

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