Beetroot & Avocado Burgers2015-09-30
- Servings : 4
- Cook Time : 35m
- Ready In : 35m
- 3 fresh beetroots, peeled and quartered
- 3⁄4 cup canned lentils, drained and rinsed
- 1⁄2 cup bulgar wheat or couscous
- 1/ cup raw cashews
- 1⁄2 cup mushrooms, finely sliced
- 1⁄2 onion, finely chopped
- 1 garlic clove, finely chopped
- 2-3 sprigs of fresh thyme
- 125ml vegetable stock
- salt and pepper to taste
- 4 brown seed rolls, halved
- Assorted baby spinach and beetroot leaves
- 2 tomatoes, sliced into rings
- 1 avocado, sliced
- 1 red onion, sliced
Preheat oven to 175°C.
Place a large sheet of foil onto a baking sheet and place chopped beetroot into the centre then fold the foil edges up and around the beetroot so they are tightly sealed in the foil.
Place in the oven and roast for 20-30 minutes until tender.
Place the stock into a small pot and bring to a boil. Once boiling, add the bulgar wheat, stir to combine then cover with a lid and remove from the heat. Allow to sit covered for 5-10 minutes, until the liquid is absorbed.
Place your sliced mushrooms, onions, garlic and thyme into a medium size frying pan over medium heat and cook until golden brown and slightly softened. Set aside.
Place cashews into the food processor and process until they turn into fine ‘crumbles’. Add the beetroot, bulgar wheat, mushroom and onion mix and process to roughly combine.
Add lentils and process again until everything comes together but still a little chunky. Season generously.
Shape mixture into 4 evenly sized patties and place on a sheet of baking paper.
In a medium size frying pan over medium/ high heat cook your burgers for 2-3 minutes then carefully turn and cook for 1-2 minutes more.
While your burger patties are cooking get your rolls ready. Lay a few baby spinach on the bottom bun. Top with your freshly cooked beetroot burger, add some avocado, tomato and red onion and serve warm. Chutney goes well with these delicious burgers.