Smashed beet burger with tahini cream (Low Fibre)

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Serves 4, 3-4 grams of fibre per serve – including white roll
*Vegan, Vegetarian friendly

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

  • ½ cup cooked pre prepared fresh baby beetroots grated
  • ¾ cup peeled pumpkin grated
  • ½ cup carrot
  • ½ cup skinned red pepper finely diced
  • ½ cup chopped chives
  • 1 teaspoon garlic powder
  • 1- 2 tablespoons of white bread crumbs
  • 1 tablespoon smooth peanut butter
  • 1 free range egg (or egg replacer)
  • Optional 1 teaspoon sweet sumach powder
  • 4 teaspoons of salt reduced tomato sauce
  • Sea salt to taste
  • Salad leaves to serve
  • 4 Crusty white bread rolls

Ingredients- spread

  • 100 grams of soft cream cheese (or Tofutti)
  • ½ avocado mashed
  • 2 tablespoons hulled 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 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 tomato sauce and fresh salad leaves add burger, top with other part of bun and serve