Spiced Veggie Burgers
with Beetroot & Walnut Yoghurt
Cooking Steps
Preheat the oven to 180ºC/160ºC fan-forced. Finely slice the Roma tomato. Finely slice the cucumber on a slight angle. Grate the carrot (unpeeled). Peel and crush the garlic. Finely chop the parsley. Drain and rinse the red kidney beans and transfer to a large bowl.
Using a potato masher or a fork, mash the kidney beans as much as you can. Add the garlic, souk market spice blend, ½ the parsley, sesame seeds, salt (use recommended amount), egg and fine breadcrumbs to the large bowl with the red kidney beans. Mix well then shape the bean mixture into patties slightly larger than your buns (you should get 1 patty per bun). Place on a plate and set aside in the fridge to firm up.
Mix together the Greek yoghurt and beetroot walnut and pomegranate dip in a small bowl. Set aside.
Heat a drizzle of olive oil in a large frying pan over a medium high heat. Remove your veggie patties from the oven and cook the veggie patties for 4-5 minutes each side or until golden on the outside and firmed up. TIP: don’t be tempted to flip your veggie patty early, letting it form a crust will prevent it from breaking apart when you flip it!
In the last 5 minutes of the veggie pattie cooking time, place the bake-at-home burger buns on a wire rack in the oven for 5-6 minutes, or until heated through. Slice in half.
Add a handful of baby spinach leaves to the base of the burger bun. Add a veggie patty and spread over some of the beetroot and walnut yoghurt. Top with a slice of Roma tomato, cucumber and grated carrot. Add remaining tomato, carrot, cucumber, baby spinach and parsley to a medium bowl. Dress with the balsamic vinegar and a drizzle of olive oil and serve on the side. Enjoy!
