You sure are getting your 5-plus a day in these beauties. Perfect for a slow evening watching the sun go down.
Recipe and photography: Sarah Tanner
Makes 4
Ingredients
- 4 burger buns
- sprouts
- gherkins, sliced
Patties
- 1 cup cooked quinoa
- 1 red onion, chopped
- 1 cup beetroot, grated
- 1 cup quinoa flakes, or brown rice flour
- 1 tsp Himalayan salt
- freshly ground pepper
- 2 garlic cloves, crushed
- 1 tsp bittersweet
- smoked paprika
- ¼ cup chopped fresh parsley
- 1 flax egg (made by combining 1 tbsp flax seeds with 2 tbsp water and leaving to thicken)
- Avocado pea smash
- 1 avocado
- ½ cup frozen peas, defrosted
- salt and pepper to taste
What to do
For the patties, place all ingredients into a food processor and pulse until you get a nice dough-like texture. Form into patties. Heat a little oil in a non-stick pan and cook the patties around 7 minutes each side, or until lightly crispy before turning. Place the patties on a paper towel to absorb some of the oil.
For the avocado peach smash, mash all ingredients together. Build your burger and enjoy.
