THAI BURGERSby Mama Smoke27 December 202017 March 2022 Serves 4 CORIANDER SAUCE 2 limes 1 tbsp vegan fish sauce 70 grams coriander 1 lemongrass stalk, chopped pinch of caster sugar fresh red chilli to taste MIXED MUSHROOMS 100 grams mixed mushrooms 1 tablespoon soy sauce 1 tablespoon olive oil 1 tablespoon lemon juice 1 garlic clove, minced SWEET POTATO CHIPS 1 sweet potato, sliced thinly on mandolin 3/4 teaspoon salt 2 teaspoons smoked paprika 1 teaspoon garlic powder 1/2 teaspoon pepper 1/2 teaspoon cumin 1/2 teaspoon chilli powder 1/4 teaspoon celery salt OTHER BURGER INGREDIENTS 4 burger buns lettuce 4 vegan mince patties of your choosing block of vegan feta, sliced 2 tomatoes, sliced To make the Coriander Sauce: Zest the two limes in to blender and add juice. Add all other ingredients. Blend until combined. (I like to stop blending before it becomes liquid so you keep a bit of texture) To make the Mixed Mushrooms Combine all ingredients and stir through the mixed mushrooms. BBQ or pan fry, adding any left over marinade as you go To make the Sweet Potato Chips Cook sliced sweet potato in batches on a lightly oiled, flat sandwich press. While the first batch is cooking, combine all remaining seasoning ingredients in a jar and shake to combine. As each batch is done – you want them to be slightly browned and crunchy. Keep an eye on them as it takes a very short period of time for them to be overdone – put them in to a bowl, add about a teaspoon of seasoning and shake through the chips. To assemble Burger Toast the buns by placing cut side down on a BBQ and cooking until slightly charred. Set aside on serving plates. Cook the patties on the BBQ until cooked through. Top base with lettuce, slices of tomato, patty, feta slices, mixed mushrooms, coriander sauce and top of bun. Serve with sweet potato chips and additional coriander sauce.