Smashed Beet Burger With Tahini Cream (95 )
Ingredients
Ingredients
| 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 |
| Spread: |
| 100 grams soft cream cheese (or Tofutti®) |
| 1/2 avocado (mashed( |
| 2 tablespoons hulled tahini paste |
Smashed Beet Burger With Tahini Cream Directions
Burger:
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
Spread:
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 |
