Header Recipes

Smashed Beet Burger With Tahini Cream



1/2 cup cooked, pre-prepared fresh baby beetroots (grated)
3/4 cup pumpkin (peeled and grated)
1/2 cup carrot
1/2 cup skinned red pepper (finely diced)
1/2 cup chopped chives
1 teaspoon garlic powder
1 1/2 tablespoons white bread crumbs
1 tablespoon smooth peanut butter
1 free range egg (or egg replacement)
1 teaspoon sweet sumach powder (optional)
4 teaspoons salt reduced tomato sauce
sea salt to taste
salad leaves to serve
4 crusty white bread rolls
100 grams soft cream cheese (or Tofutti®)
1/2 avocado (mashed(
2 tablespoons hulled tahini paste

Smashed Beet Burger With Tahini Cream Directions


Pre heat oven to 180C

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

Wash hands and leave hands slightly moist and shape burgers

Place them on lined baking paper in a baking tin

Bake for 15-20 minutes either side until crunchy and firm on outside


Blend all spread ingredients until smooth

Lavish spread on one side of a crusty white bread bun, top with tomato sauce and fresh salad leaves add burger, top with other part of bun and serve

Recipe notes

*4g fibre per serve includes white roll.

Nutrition facts

Per Serving

Fibers (g): 4g