Soy Peanut Burger

Another variation on the vegetarian hamburger that doesn't involve dodgy lentil patties from the freezer section of Coles!

Soy Peanut Burger:

Ingredients:

300g can soy beans
60g ricotta cheese
2 Tbsp peanut butter
40g wholemeal breadcrumbs
1 Tbsp chilli sauce*
2 tsp ground cumin
2 Tbsp fresh coriander, chopped
4 medium wholegrain bread rolls
2 cups mixed salad vegetables (e.g. lettuce, tomato, cucumber, etc)

Method:

1. Place the soy beans in a medium bowl and mash. Add ricotta cheese, peanut butter, breadcrumbs, chilli sauce, cumin and coriander. Mix well. Shape into 4 patties and refridgerate for 30mins.

2. Coat a meadium non-stick frypan with cooking spray**. Heat frypan and cook the patties 2 mins on each side.

3. Place a patty on each bread roll with the mixed salad vegetables.

* Can use sweet chilli sauce
** Can use oil instead

Serves: 4

Rating: 4

Chickpea Burger with Mango Mayonnaise

A great summer meal!

Chickpea Burger with Mango Mayonnaise:

Ingredients:

Burger:

2 x 300g cans chickpeas
1 medium leek, finely sliced
1 medium carrot, grated
1/2 tsp ground cumin
1/2 tsp ground coriander
2 tsp lemon juice
2 Tbsp no-oil Italian dressing
20g wholemeal breadcrumbs
1 Tbsp olive oil
4 hamburger buns (or other medium bread rolls) lightly toasted
2 cups mixed salad vegetables (e.g. lettuce, tomato, cucumber, etc

Mango Mayonnaise:

2 small mangoes
1 Tbsp freshly squeezed lime juice
2 tsp white wine vinegar
1 Tbsp no-oil Italian dressing

Method:

1. Process chickpeas in a food processor until smooth. Place in a medium mixing bowl.

2. Coat a small non-stick frypan with cooking spray and cook the leek and the carrot until brown and tender. Add the cumin, coriander and lemon juice. Cook a further 30 seconds. Add to the chickpeas and combine with Italian dressing.

3. Form the mixture into 4 patties and roll in breadcrumbs. Heat the oil in a non-stick frypan and lightly cook the patties on both sides for 5 mins or until golden brown.

4. Toast the buns. Place a patty and equal amounts of salad vegetables on each bun.

5. To make the mango mayonnaise, combine all the ingredients in a food processor and process until smooth. Drizzle over chickpea patties and close the "hamburger" together.

Variations:

You may also like to serve this with some avocado

Serves: 4

Rating: 4

Felafel Burgers with Yoghurt and Tahini Sauce

No need to use dodgy frozen vege-patties from the freezer section of your supermarket that always contain just that LITTLE bit too much potato and that's about it...

Felafel Burgers with Yoghurt and Tahini Sauce:

Ingredients:

Burgers:

2 x 300g cans of chickpeas, rinsed, drained
1 medium brown inion, chopped coarsely
2 cloves garlic, quartered
1/2 cup coarsely chopped fresh flat-leaf parsley
1 tsp ground cumin
2 tsp ground coriander
2 Tbsp plain flour
1 tsp bicarbonate of soda
1 egg, beaten lightly
1 long load turkish bread (or 4 small loaves)
1 large tomate, sliced thinly
20g baby rocket/roquette leaves

Yoghurt and tahini sauce:

1/4 cup plain yoghurt (I love the european style - it's saltier!)
2 Tbsp tahini
1 Tbsp lemon juice

Method:

1. Blend or process chickpeas, onion, garlic, parsley, coriander, cumin, flour, bicarb soda and egg until almost smooth. Using your hands, shape the mixture into four felafel patties.

2. Cook felafel on heated oiled flat plate, uncovered, about 10 mins or until browned on both sides

3. Make yoghurt and tahini sauce by combining all ingredients in a small bowl

4. Cut bread into quarters (if using the long loaf); toast both sides on heated oiled grill plate

5. Split each pice of bread in half horizontally; sandwich sauce, tomato, felafel and rocket/roquette between bread halves

Serves: 4

Rating: 4

Haloumi Burgers with Pesto

This is something that everyone can enjoy. It is delicious, and filling. You'll want to line up for more. And, at approx. $3.50 per serve, it won't break the budget!

Haloumi Burgers with Pesto:

Ingredients:

Burgers:

375g haloumi cheese
olive oil cooking spray
4 large bread rolls
80g baby spinach leaves
80g baby rocket leaves
1 lebanese cucumber, thinly sliced

Basil and mint pesto:

1/3 cup pine nuts
50g pecorino or parmesan cheese, grated
1 garlic clove, sliced
1 bunch basil, leaves removed
2 cuts mint leaves
1/2 cup olive oil

Method:

1. Make basil and mint pesto by placing all ingredients in a food processor. Process until a smooth paste forms. Transfer to a bowl. Season with salt and pepper. Cover with plastic wrap and set aside until ready to use.

2. Cut haloumi into 4 thick or 8 thin slices. Heat a non-stick frying pan over medium-high heat. Spray both sides of the haloumi with the oil. Cook for 3-4 mins each side or until golden brown.

3. Meanwhile, cut bread rolls in half and toast both sides. Place roll bases on serving plates. Top with spinach, rocket, cucumber, haloumi, pesto and then the roll top. Serve!

NOTE: If you can't make the pesto, buy a "Basil and Cashew" crunchy dip from the fridge section of your supermarket! Also, this burger tastes great with a bit of avocado.

Serves: 4

Rating: 4.5