(Vegetarian) Moroccan Spice Veggie Burger
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(Vegetarian) Moroccan Spice Veggie Burger

(Vegetarian) Moroccan Spice Veggie Burger

with Beetroot-Walnut Mayo

Sink your teeth into this one and celebrate the versatility of the humble kidney bean! Packed with spices, fresh parsley and topped with a delicious beetroot-walnut mayo – this recipe ensures no one misses out on the joys of tucking into a juicy, satisfying (not to mention healthy!) veggie burger.

Tree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time


Serving amount

1 clove


1 bunch


1 tin

red kidney beans

1 unit

roma tomato

1 unit


1 unit


1 head

cos lettuce

½ sachet

Souk Market spice blend

(May be present: Gluten. )

1 packet

sesame seeds

(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )

½ packet

Fine Breadcrumbs

(Contains Gluten, Wheat;)

1 tub


(Contains Egg;)

1 tub

Beetroot & Walnut Relish

(Contains Tree Nuts; May be present: Egg. )

2 unit

bake-at-home burger buns

(Contains Gluten, Milk, Soy, Egg, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut. )

Not included in your delivery

olive oil

¼ tsp


1 unit


(Contains Egg;)

1 tbs

balsamic vinegar


Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3050 kcal
Fat29.2 g
of which saturates5.6 g
Carbohydrate75.1 g
of which sugars14.4 g
Dietary Fibre0 g
Protein27.3 g
Cholesterol0 mg
Sodium1090 mg
The average adult daily energy intake is 8700 kJ


Chopping board
Large Bowl
Potato Masher
Small Bowl
Large Pan
Medium Bowl


Get prepped

Preheat the oven to 180°C/160°C fan-forced. Drain and rinse the red kidney beans and place in a large bowl. Peel and crush the garlic. Finely chop the parsley leaves. Finely slice the Roma tomato. Finely slice the cucumber. Grate the carrot (unpeeled). Roughly chop the cos lettuce.

Make the veggie patties

Using a potato masher or a fork, mash the kidney beans as much as you can. Add the garlic, Souk Market spice blend (use suggested amount), 1/2 the parsley, the sesame seeds, salt (use suggested amount), egg and fine breadcrumbs (use suggested amount) to the large bowl with the kidney beans. Mix well then shape the bean mixture into patties slightly larger than your buns (you should get 1 patty per person). Set aside on a plate, ready to cook.

Make the beetroot-walnut mayo

In a small bowl, combine the mayonnaise and beetroot, walnut and pomegranate dip. Set aside.

Cook the veggie patties

Heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Cook the patties for 4-5 minutes on each side, or until golden on the outside and firm.
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 patty cooking time, place the bake-at-home burger buns directly onto a wire rack in the oven for 3 minutes, or until heated through. Slice in half.

Make the salad

While the patties are cooking, combine the vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people) in a medium bowl. Reserve 1/4 of each of the tomato, cucumber, carrot and cos lettuce for the burgers, and add the remaining to the medium bowl, along with the parsley. Toss to coat. TIP: Toss your salad just prior to serving to prevent soggy leaves.

Serve up

Add a handful of cos lettuce to the base of the burger bun. Add a Moroccan spice veggie patty and spread over some of the beetroot-walnut mayo. Top with the remaining tomato, cucumber and carrot. Serve the salad on the side.