Beet and pea vegie burgers
3 whole, portobello caps, cut into thin strips
Frozen green peas
½ cup(s), (60g), thawed
½ cup(s), (100g), green or brown variety
Cooked brown rice
½ cup(s), (85g)
Fresh flat-leaf parsley
1 cup(s), lightly packed
1 slice(s), make ½ cup (35g) of breadcrumb
3 clove(s), finely chopped
White bread roll
4 medium, (4 x 50g rolls)
1 small, sliced
Mixed salad leaves
2 x 3 second spray(s)
- Preheat oven to 200°C. Place mushrooms on one side of a baking tray and lightly spray with oil and toss. Wrap beetroot in foil and place on other side of tray. Bake for 45 minutes or until mushrooms are dried and beetroot is tender. Let beetroot cool and rub off skin.
- Place beetroot and mushrooms in a food processor with peas, lentils, rice, parsley, breadcrumbs, egg, garlic and a pinch of salt and pulse until chunky and mixture just holds together (do not over-process). Shape mixture into 4 patties. Refrigerate, covered, for 1 hour.
- Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook patties for 5 minutes each side or until browned.
- To serve, spread mustard on base of rolls and mayonnaise on other side. Sandwich patties, onion, dill pickle and mixed salad leaves between rolls.