Mushroom Chicken Burgers with Avocado Basil Slaw

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I recall those days. Where money was tight and we could barely get through the end of the month without going red. We ate a lot of mince then.

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Now, we eat a lot of mince too. For a different reason. I find that Asher could chew and eat more meat if it is in mince form. We have meatballs, meat loafs and of course, patties. As Spring arrives, this made a very nice light dinner. We used mushrooms as the “bread” and it works so well. I have also re discovered the beauty of red cabbage! Oh how did I miss it? As life gets busy, I was filling our vegetable basket with the same vegetables week in and out. It has such a lovely texture and sweetness to it. I mixed both kinds of cabbage up, blitzed up avocado and basil with a splash of water and yogurt and a dressing was done.

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Mushrooms Chicken Burgers with Avocado Basil Slaw (makes around 10 burger patties)

500 grams of chicken mince

1 onion chopped finely

1 tablespoon of garlic

1 carrot shredded and chopped

1 egg

1 tablespoon of arrowroot powder

1 tsp of cumin spice


20 pieces of field mushrooms

Mix everything up (Except the mushrooms). Shape into patties and fry in coconut oil. Grill mushrooms. Sandwich mushrooms with patties.

Avocado Basil Slaw

1 cups of shredded red cabbage

2 cup of shredded cabbage

1 shredded carrot

1 avocado

1/4 cup of greek yogurt

big bunch of basil leaves

pepper and pinch of salt

tabasco if not feeding to young children.

1/2 a lemon juiced

toasted almonds to serve

In a food processor or blender, blitz avocado, basil, salt, tabasco, lemon juice and yogurt till smooth. Toss through slaw and serve with toasted almond pieces.


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