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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