Dijon mustard Archives

Pork recipes

Warm smoked pork salad

10 minutes

Beetroot recipes

Beetroot salad with hot cross bun croutons

Aliums

Sweet-potato salad with braaied garlic and salsa verde

5 minutes

Chicken recipes

Honey, soya and mustard chicken with warm samp-and-quinoa salad

1 hour

Bacon recipes

Crunchy vegetable salad with crumbled crispy bacon

30 minutes

Chicken breast

Crunchy fried chicken with buttermilk Caesar-style dressing

15 minutes

Asparagus recipes

Herb mayonnaise

1 minute

Apple recipes

Mint-and apple-dressed garden lettuce bowls

Potato recipes

Roast potato salad

30 minutes

Avocado recipes

Barley “buddha” bowls

50 minutes

Burger recipes

Sweet potato-and-red quinoa burgers with caramelised fennel and onion and dill aïoli

15 minutes

Sweet potato-and-red quinoa burgers with caramelised fennel and onion and dill aïoli

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 15 minutes

Ingredients

For the burger patties:

250 g red quinoa
200 g white sweet potato, diced
1 small onion, finely chopped
1 clove garlic, grated
1 t dried chilli flakes
7 T chickpea flour
1 free-range egg
1 T Cajun seasoning
1 T cumin seeds
2 T sesame seeds
2 T extra virgin olive oil

For the caramelised fennel and onion:

1 bulb fennel, washed and thickly sliced
2 medium onions, peeled and cut into wedges
2 t ginger, diced
2 T olive oil
2 T treacle sugar
½ cup light soya sauce

For the dill aïoli:

2 free-range egg yolks
1 T lemon juice
1 T Dijon mustard
2 t fresh dill, roughly chopped
Sea salt and freshly ground black pepper, to taste
4 cloves garlic, mashed in a mortar and pestle with a pinch of salt
½ cup extra virgin olive oil
4 hamburger rolls

Method

To make the burger patties, cook the quinoa according to package instructions. Place in a bowl and set aside.
Cook the sweet potato until soft. Mix the sweet potato with the quinoa, onion, garlic, chilli flakes, chickpea flour, egg, Cajun seasoning, cumin seeds and sesame seeds.
Shape the mixture into four patties. Heat the oil in a pan and fry the patties for 3 minutes on both sides, or until golden brown and crisp.
To make the caramelised fennel and onion, heat a pan and gently fry the fennel, onions and ginger in the oil. Sprinkle over the treacle sugar and toss through until the sugar has partially melted. Deglaze the pan with the soya sauce. Reduce the heat and simmer for 5 minutes, or until the liquid has reduced and the fennel has softened.
To make the dill aïoli, place the egg yolks, lemon juice, mustard, dill, salt and pepper and garlic into a blender. Blend at a medium speed, leaving a small opening through which to pour the oil. With the blender running, add the olive oil a few drops at a time until the mixture starts to thicken. Then, from a height, pour in the olive oil in a slow, steady stream until it thickens. Decant into a sealed container and chill.
To serve, halve the hamburger rolls and brush with olive oil. Heat a pan until very hot and quickly toast the rolls until golden brown. Spread each roll with the aïoli, place a patty on top and spoon over the caramelised fennel and onion.

Cook's note: Unlike its orange counterpart, white sweet potato has a firmer flesh, which makes it great for baking and making solid veggie patties like these.

Browse more burger recipes here.

Oat crunchies

Air fryer pork belly

Banana-and-buttermilk flapjacks

Edamame bean salad

Warm smoked pork salad

Beetroot salad with hot cross bun croutons

Sweet-potato salad with braaied garlic and salsa verde

Honey, soya and mustard chicken with warm samp-and-quinoa salad

Crunchy vegetable salad with crumbled crispy bacon

Crunchy fried chicken with buttermilk Caesar-style dressing

Herb mayonnaise

Mint-and apple-dressed garden lettuce bowls

Roast potato salad

Barley “buddha” bowls

Sweet potato-and-red quinoa burgers with caramelised fennel and onion and dill aïoli

Sweet potato-and-red quinoa burgers with caramelised fennel and onion and dill aïoli

Ingredients

Method