Burger & Chips

Epic Burgers & Chips

Ingredients:

1 avocado mashed
1/4 cup basil leaves finely chopped
1/2 cup flour
1/2 cup rolled oats
1 red onion
1 medium sweet potato, grated
2 tomatoes
2 spring onions
120gm mixed loose lettuce
1 cup uncooked quinoa - makes approximately 3 cups
1kg potatoes sliced into thin chips
Approximately 1/4 to 1/2 cup sweet honey mustard dressing.

Method:

Pre heat oven to 190 degrees celsius.
In a medium pot, cover quinoa with 2 inches of water & bring to boil. Cover, reduce heat & simmer for about 15 minutes, until the water is absorbed. Once done, remove from heat & set aside for 5 minutes.
Mix cooked quinoa with spring onion, basil & sweet potato. Add in the flour & oats & the mustard sauce mix together. Use just enough mustard sauce to make damp enough to make into balls. Season to taste with salt, pepper and more of the other spices of your choice.
Now to divide and make your patties using wet hands pack small handfuls really tightly (they'll hold together better) into a balls in the palm of your hands & then flatten into shape.
Place in the oven at 190 degrees on a greased tray. Cook for 30 minutes, turning halfway.
Cut the buns in half a few minutes before the patties are done, pop them in to warm and crisp slightly and then chop/slice the remaining veg to add to your burger.
Spread the avocado across one side before placing the patties on top. Build your burger, add the chips to the side.

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