Shannon Bennett's vegetarian burger will blow your mind
serves
4
Shannon Bennett's beetroot and chickpea burgers
Ingredients (16)
- 1/4 Chinese cabbage (wombok), shredded
- 1 bunch coriander, leaves chopped
- 1/4 cup (60ml) sweet chilli sauce
- Juice of 1 lime
- 1 tbs fish sauce
- 1/4 cup (60ml) extra virgin olive oil
- 1 onion, cut into rings
- 4 slices tasty cheese
- 1/3 cup (100g) mayonnaise
- 4 brioche burger buns, split, toasted
Beetroot and chickpea patties
- 400g can chickpeas, rinsed, drained
- 380g cooked beetroot (available in vacuum packs)
- 1 cup (70g) breadcrumbs (made from stale bread)
- 1 tsp each ground cumin and ground coriander seeds
- 1/3 cup (50g) potato flour, plus extra to dust
- 1/3 cup chopped at-leaf parsley leaves
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For patties, place all ingredients in a food processor. Season, then whiz until smooth. Using oured hands, form into 4 patties.
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2.Dust with extra potato our and place on a plate. Chill for 30 minutes to firm up.
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3.Meanwhile, to make the slaw, combine cabbage, coriander, sweet chilli, lime juice and fish sauce in a bowl. Set aside.
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4.Heat 1 tbs oil in a large frypan with a lid over medium-high heat. Add onions and cook, turning halfway, for 6 minutes or until scorched and slightly tender.
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5.Remove from the pan and set aside. Add remaining 2 tbs oil to the pan. Cook patties, turning halfway, for 8 minutes or until firm and golden.
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6.Top each patty with a slice of cheddar, then cover pan, and cook for 1 minute or until cheese is melted.
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7.To serve, spread mayonnaise evenly over bun bases, then top with a patty, onion, slaw and a bun lid.
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