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Beet and pea vegie burgers

Beet and pea veggie burgers

7
Points®
Total Time
1 hr 15 min
Prep
20 min
Cook
55 min
Serves
4
Difficulty
Easy
Burger and chips is a great weekend treat. Our vegetarian version is much healthier and more colourful.

Ingredients

Mushrooms

3 whole, portobello caps, cut into thin strips

Beetroot

1 medium

Frozen green peas

½ cup(s), (60g), thawed

Cooked lentils

½ cup(s), (100g), green or brown variety

Cooked brown rice

½ cup(s), (85g)

Fresh flat-leaf parsley

1 cup(s), lightly packed

Wholemeal bread

1 slice(s), make ½ cup (35g) of breadcrumb

Egg(s)

1 medium

Garlic

3 clove(s), finely chopped

Dijon mustard

2 tbs

White bread roll

4 medium, (4 x 50g rolls)

Low-fat mayonnaise

2 tbs

Red onion

1 small, sliced

Pickle

40 g

Mixed salad leaves

1 cup(s)

Oil spray

2 x 3 second spray(s)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. To serve, spread mustard on base of rolls and mayonnaise on other side. Sandwich patties, onion, dill pickle and mixed salad leaves between rolls.

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