Crumbed Vege Burgers
Homemade vegetarian burger recipe
This mouthwatering meat-free burger is made with beans, hemp seeds and fresh salad. Simple yet delicious!
Ingredients
- olive oil spray
- 3 garlic cloves, minced
- 420g tin no-added-salt Mexican Style 3 Bean Mix, drained
- 2/3 cup multigrain breadcrumbs
- 2 free range eggs, beaten
- ½ cup Macro hemp seeds
- olive oil spray
- masterfoods chilli sauce medium, 250ml
- ¾ cup light Greek-style yoghurt
- 4 bread rolls
- ¼ baby cos lettuce, shredded
- 2 tomatoes, sliced
- 4 slices light tasty cheese
- 400g bag Four Seasons Coleslaw, no dressing
Method
- Preheat oven to 180°c. Line a baking tray with baking paper.
- Spray a medium frying pan with oil and place over medium heat. Add garlic and sauté for 2 minutes. Transfer to a blender, add bean mix and pulse until smooth.
- Transfer mixture to a bowl, add breadcrumbs and season with pepper to taste. Form mixture into four burger patties.
- Dip each patty into egg, shake off excess, then coat in hemp seeds. Place on prepared tray and spray lightly with olive oil. Bake for 10 minutes, then flip patties and spray second side with olive oil and return to oven for a further 10 minutes.
- Meanwhile, combine chilli paste and yoghurt and set aside.
- Assemble burgers on rolls with lettuce, tomato, burger pattie and cheese slices and finish with chilli yoghurt. Serve burgers with coleslaw on the side.
