Ingredients: 

Meat-free patty:
1 Korean incubator pumpkin, cubed
1 Korean sweet potato pumpkin, peeled and cubed
1 onion, cut into chunks
1 cup cooked quinoa
2 tsp chilli powder
2 tsp garlic powder
1 tsp cumin powder
1 egg
Salt and pepper

Beetroot jam:
1 medium-sized beetroot, peeled and cubed
1 cup orange juice
1 cinnamon stick
1 tbsp brown sugar
2 cups of water

Perilla Leaves slaw:
4 Perilla Leaved, sliced
1/4 head Purple cabbage, sliced
1 small carrot, julienned
1/2 an onion, sliced
2 stalks of spring onions, chopped
2 tbsp Japanese mayo
1 tbsp lemon juice

Method:

Make the Meat-Free Burger:
1. In a pre-heated oven of 180-190C, roast the cubed incubator pumpkin, sweet potatoes and onions (seasoned lightly with salt and pepper drizzled with olive oil) till cooked. (While waiting, make the beetroot jam).

2. Once the veggies are cooked, in a food processor, pulse to a chunky pulp. Place it in a large bowl then add the quinoa followed by all the spices and the egg. Mix to combine. Make into four patties and place it on a lined baking sheet. Set aside to chill in the fridge until you’re ready to cook them.

Make the Beetroot Jam: 

3 .In a pot, add water and boil cubed beetroot till fork tender. Drain excess water. Place the cooked beetroot in the food processor and pulse till smooth. Return the processed beets to the pot, add orange juice, brown sugar and cinnamon stick. Cook till all the liquid evaporates.

Make the Perilla Leaves Slaw:
4. In a bowl, add the mayo and lemon juice. Whisk to form a dressing. Season with salt and pepper. Add your sliced vegetables. Toss and refrigerate.

Make the Burger:
5. When you’re ready to serve the burgers, in a hot pan, add some olive oil and grill the pumpkin patties till golden brown.

6. Flatten the lettuce and cabbage leaves, place the grilled patty, a generous amount of beetroot jam topped with the fresh slaw. Gently fold the cabbage leaves in to form a wrap. Delish!