Great tasting burger with roasted root vegetable side that's easily customized and an great way to sneak in a few servings of veg.
Ingredients
4
Bread rolls
100 g
Sango sprouts
1 optional
Dijon mustard, to taste
1 pinch
Salt, to taste
1 pinch
Pepper, to taste
2 Tbsp
Olive oil
1 optional
Balsamic vinegar, to taste
Mushroom and Chickpea Burger
1 tin
Chickpeas, rinsed and drained then blended into puree (Main)
400 g
Mushrooms, finley diced (Main)
1 small
Onion, finley diced
2 cloves
Garlic, finley chopped
5 leaves
Basil, chopped
Roasted Root Veg
500 g
Carrots, chopped
500 g
Potatoes, chopped
450 g
Baby beetroots, halved
Directions
Preheat oven to 220c. Dice Carrot, Potato and Beetroot into bite size pieces. Toss with 1TBSP of Olive Oil, salt and Pepper to taste. Bake in oven for approx. 40 minutes or until potatoes are tender and carrots start to caramelise
For burger patties: Sautee finely diced Mushrooms and Onion over Med to Med High heat until mushrooms decrease by about half in size and most of the liquid has evaporated 10 - 15 minutes. Allow to cool slightly In food processor, blitz Garlic, Basil and Chickpeas until they become a smooth mixture. Combine Chickpea mixture with the sautéed Mushrooms and Salt and Pepper to taste, then form into 4 patties. Mixture will be a little wet. Bake in oven on non stick paper or foil for 20 - 25 minutes, or until the outside is golden brown. Turning halfway through.
Assemble burgers with the Mushroom and Chickpea patties, Sprouts and Grain Mustard ( if desired) Toss hot roasted root vegetables with the remaining Olive Oil and Balsamic Vinegar to taste
