Veggie Burgers with Pineapple Chili Chutney and Spicy Smoked Onion Mayo

These veggie burgers are made with whole food ingredients and are packed full of nutrients. Double up the recipe and freeze your extra burgers for a quick & delicious meatless mid-week meal.

You’ll need:

1 tin Chickpeas, drained and rinsed
1.5 cups porridge oats
3 large or 4 medium carrots, grated (divided into 2, see instructions)
1 cup cooked rice (any rice will do but jasmine will have the best flavour)
1/2 cup vegetable oil
2 eggs (to make vegan burgers, replace with 3 tbsp ground chia seeds)
1 tin blackbeans, drained and rinsed
2 tbsp Soya sauce
2 tbsp worchesteshire sauce
1 tsp black peppe & 3 tsp salt
1 clove garlic, minced1 tsp dried basil

Instructions:

Put the chickpeas, oats, half the carrots, rice, oil and eggs into a food processor with the blade attachment and process until smooth. Tip out into a bowl and add the rest of the carrots, the black beans and all the seasonings. Mix with your hands to combine and then rest in the fridge for at least 30 minutes to let the mixture firm up.

Divide into equal sized portions (makes 6-8 burgers) and shape into patties, leave the patties on parchment or grease proof paper on a plate or tray until ready to cook. Cook in a large frying pan with oil over a medium to high heat for 12-15 minutes, turning the burger half way through. Be gentle flipping the burger as the mix is softer than a regular burger. Serve on a Brioche or soft bun with Pineapple Chili Chutney and/or Spicy Smoked Onion May and all your favorite burger toppings.