Open veggie burger
4
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
Fresh flat-leaf parsley
½ cup(s), coarsely chopped
Garlic
1 clove(s), coarsely chopped
Zucchini
1 large, coarsely grated
Wholemeal bread
1½ slice(s), to make (¾ cup) of fresh breadcrumbs
Ground coriander
1½ tsp
Egg(s)
1 medium
Olive oil
1 tbs
Whole grain bread roll
2 individual, (2 x 50g) split
Iceberg lettuce
1 cup(s), shredded, (8 leaves), oak variety
Tomato(es)
2 medium, thinly sliced
Lebanese cucumber
1 medium, thinly sliced
Chilli sauce
2 tsp, hot variety
99% fat-free, plain or natural yoghurt, unsweetened
½ cup(s), (120g)
Instructions
1
Process chickpeas, parsley and garlic in a food processor until coarsely chopped. Add zucchini, breadcrumbs, coriander and egg and pulse until combined. Shape mixture into four 2cm-thick patties.
2
Heat oil in a large non-stick frying pan over medium heat. Cook patties for 4–5 minutes each side or until browned and warmed through.
3
Top roll halves with lettuce, tomatoes, cucumber and patties. Swirl chilli sauce through yoghurt. Top patties with yoghurt mixture to serve.
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