Smashed beet burger with tahini cream (High Fibre)

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Serves 4, 8-9 grams of fibre per serve including seeded brown bread roll

* Vegan, Vegetarian friendly

Ingredients – burger (all grated ingredients can be food processed but leave them rough chopped for texture)

  • 1 cup cooked pre prepared fresh baby beetroots grated
  • ½ cup peeled sweet potato grated
  • ¼ cup corn kernels
  • ½ cup grated carrot
  • 1 peeled brown onion finely chopped
  • 2 cloves of garlic finely diced
  • 1 tablespoon of chia seeds
  • 2 tablespoons pepitas
  • 1 free range egg (or egg replacer)
  • Wholemeal breadcrumbs (optional)
  • Optional 1 teaspoon chilli flakes
  • 4 teaspoons of tomato salsa
  • Sea salt to taste
  • Salad leaves to serve
  • 4 Crusty seeded brown bread rolls

Ingredients – spread

  • 50 grams of soft cream cheese (or Tofutti)
  • 1 avocado mashed
  • 2 tablespoons unhulled tahini paste

Method - burger

  1. Pre heat oven to 180C
  2. Place all ingredients into a large mixing bowl and combine the ingredients until you form a paste you can mould – add wholemeal breadcrumbs if needed, add salt to taste
  3. Wash hands and leave hands slightly moist and shape burgers
  4. Place them on lined baking paper in a baking tin
  5. Bake for 15-20 minutes either side until crunchy and firm on outside

Method – spread

  1. Blend all spread ingredients until smooth
  2. Lavish spread on one side of a crusty seeded bread bun, top with salsa and fresh salad leaves add burger, top with other part of bun and serve