Completely delicious and very nutritious! These super-charged green burgers are jam-packed with oob organic veges - think broccoli, green peas, potato, baby spinach and sweetcorn. They're so easy to make and a yummy way to add to your 5+ a day! We've made ours with classic avocado mash but you can switch it up with your favourite dressing... and of course you can tailor make them with a burger bun or wrap of your choice.
1 medium-size onion, sliced
3 garlic cloves, chopped
1 cup (100g) oob organic broccoli florets, defrosted
1 cup (100g) oob organic potato, defrosted
1/2 cup (60g) oob organic baby spinach leaves, defrosted
1/4 cup (40g) chickpea flour or plain flour
1 tbsp flax or chia seeds, ground
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp any good quality salt
1 tsp dried oregano
1/2 cup (85g) corn kernels, defrosted
1/2 cup (70g) green peas, defrosted
4 burger buns, homemade or store-bought
2 capsicum, sliced and roasted*
1 cup (120g) oob organic baby spinach leaves, defrosted then lightly sauteed*
2 avocados, seeded and mashed*
Two hours beforehand, defrost all the oob organic vegetables in the fridge.
Preheat the oven to 180°C (350°F).
To make the patties: In a small saucepan, saute the onion with a dash of oil until softened. Add the garlic and saute until golden.
Add the onion, garlic, broccoli, potato, spinach, chickpea flour, flax/chia, spices and salt to a food processor. Process until all ingredients are broken down and combined.
Add the peas and corn to the food processor. Pulse for 5 seconds.
Shape the mixture into 4 patties. Bake in the oven for 25-30 minutes, flipping them half way.
Arrange the burger buns with the patties, capsicum, spinach and avocado mash. Enjoy immediately!
* Tip: Roast the capsicum, wilt the spinach and mash the avocado while the patties are in the oven!