Veggie Burgers

Happy National Vegetarian week, why not join the Veggie challenge and eat like a VEGGIE – one meal, one day, one week! To Celebrate & kickstart National Vegetarian week here is a great veggie BBQ alternative. Perfect for those of you who tend to have rice left over & of course like beetroot. The burger buns are a must it takes precision baking so don’t cut any corners! Dont forget ﹟IrishVegWeek

 

Beetroot,Balsamic & Brown rice VEGGIE burgers
*makes 6 burgers

 

INGREDIENTS

• 250g cooked beetroot
• 300g cooked brown rice
• Handful fresh thyme
• Handful fresh parsley
• 2 tbsp apple balsamic vinegar
• 3 tbsp toasted seeds
• tbsp coriander seeds
• 1/2 juice of a lemon
• Salt

 

METHOD

1. Preheat oven 190ºC
2. Start by grating the cooked beetroot and adding to a large mixing bowl.
3. Stir in the rice, chopped herbs and all other ingredients.
4. Combine well using your hands.
5. Mould into your burgers and place on a lined baking tray.
6. Cook for 40 minutes.

Burger Buns
*6 buns

INGREDIENTS

• 1 cup almonds
• 1/4 cup arrowroot flour
• 4 tbsp physillium husk
• 1/2 tbsp baking powder
• 2 tbsp chia seeds
• 4 tbsp pumpkin seeds
• 1 cup boiling water
• 1 egg & 2 egg whites

 

METHOD

1. Begin by grounding the almonds (using a food processor or alternatively buy ground almond).
2. Stir in all dry ingredients, except for the chia, & pumpkin seeds.
3. Using a fork stir in the eggs quickly when combined pour in the water and stir until smooth (work quickly to avoid lumps)
4. Fold in the chia seeds.
5. Rubbing a little olive oil in your hands make small dough balls with your batter.
6. Place on a lined baking tray, pressing the pumpkin seeds on top.
7. Bake for 60 minutes, 50 minutes at & the last 10

*Serve with sweet potato fries, mashed avocado & rocket.