Vegetable burgers

Cooking Vegetarian Vegetable burgers

Soya beans have an intense meaty flavour which make them the ideal filling for these gourmet vegetarian burgers.

Lables: High fibre Low kilojoule Vegetarian Fish free Peanut free Shellfish free Tree nut free
  1. Place beans, garlic, onions, parsley and lemon juice into a food processor. Process until almost smooth. Transfer to a bowl. Stir through couscous. Season with salt and pepper. Shape into 6 patties. Place onto a plate. Cover. Refrigerate for 30 minutes or until firm.
  2. Heat oil in a large non-stick frying pan over medium heat. Cook patties for 3 minutes or until golden. Turn and cook for a further 5 minutes or until cooked through.
  3. Place 1 piece of toast onto each serving plate. Top with spinach, patties, tomatoes and cucumber. Drizzle each burger with 1 tablespoon of mayonnaise. Season with salt and pepper. Top with remaining toast slices. Serve.

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2 x 420g cans soya beans, rinsed, well-drained
1 garlic clove, crushed
3 green onions, finely chopped
1/4 cup firmly packed flat-leaf parsley leaves
2 tsp lemon juice
1/4 cup raw couscous
1 tbsp olive oil
12 slices Burgen soy and linseed bread, toasted
60g baby spinach leaves
2 ripe tomatoes, thinly sliced
1 large Lebanese cucumber, thinly sliced
1/2 cup low-fat mayonnaise

Adv

Autors
Preparation time
50
Cooking time
10
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Vegetarian
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