Mushroom & Quinoa Burger paired with Blacksmith Wines Limbo Red

Apparently it all started with cheese and wine, still the essential food and wine pairing. But, being adventurous, we’ve come a very long way since then. Although there are a few basic rules to consider when pairing food and wine, experimenting is the name of the game.

Here’s an “experiment” that works brilliantly, a Mushroom & Quinoa Burger paired with a wine by Tremayne Smith, who had a stint at Mullineux & Leeu before moving to Fable Mountain Vineyards where he also makes wines under the Blacksmith label.

Serves 4

Ingredients:

1 medium sweet potato

3 large portobello mushrooms

1 small shallot, finely chopped

1 tsp chilli flakes

1 cup cooked quinoa (from about ½ uncooked)

¾ cup panko breadcrumbs

Juice and zest of ½ lemon

To serve:

4 burger buns of choice, toasted

Lettuce, *mayonnaise, cucumber ribbons, red onion slices, bean sprouts

Extra virgin olive oil

Salt and pepper, to taste

Method:

Preheat oven to 180°C. Prick sweet potato all over with a fork; rub with olive oil, and season with salt and pepper. Roast directly on an oven rack until tender, 45-60 minutes. (Place a baking tray below to catch any drippings) Allow to cool. Remove and discard skin; mash flesh with a fork. Set aside.

Roughly chop portobello mushrooms and blitz in a food processor until very finely chopped.

Heat a drizzle of olive oil in a frying pan over low. Cook shallot and chilli flakes, until shallot is tender. Add mushrooms and cook until they release all their liquid. Transfer to a large bowl; mix in quinoa and season with salt and pepper. Let cool.

Add breadcrumbs, lemon zest, lemon juice, and mashed sweet potato and mix well. Taste and adjust seasoning.

Divide mixture into 4 and form into patties, pressing firmly together with your hands. Heat a drizzle of olive oil in a nonstick pan over medium and cook patties until golden brown and the edges are crisp.

Build burgers with all the fixings and serve straight away.

*use vegan mayonnaise to keep this recipe 100% vegan

The Pairing

This veggie burger and very interesting red blend of carignan, grenache and cinsault are a match made in heaven. Both are juicy, crunchy and on the lighter, fresher side.

This fruity wine has hints of strawberry, raspberry and red cherry. The bright tannins pair nicely with the little hint of spice from the chilli flakes and the touch of sweetness from the sweet potato in the burger. Both are utterly scrumptious and complementary.

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