Our Very Veggie Burger

A great alternative to the traditional burger, this very veggie burger is packed full of healthy, nutrient rich vegetables and it tastes great!

This quick and easy recipe has been created by Lifestream’s Naturopath; Karin Spicer and includes Lifestream’s Ultimate Veggies and Natural B Complex for an extra health boost that the whole family will love!

INGREDIENTS
2 large kumara
1 medium beetroot
3 cups chopped spinach
⅓ cup red lentils
⅓ cup quinoa
2 cups water
⅓ cup fresh chives, chopped
3 tbsp Lifestream Ultimate Veggies
1-2 teaspoons Lifestream Natural B Complex
3 tbsp fresh mint leaves
2 tbsp lemon juice
⅓ cup of feta cheese (optional)
1 tsp Himalayan salt
1 cup panko crumbs (or gluten free option)
¾ cup olive oil (for frying)

DIRECTIONS
1. Bake the kumara and beetroot at 180°C until soft.
2. Chop the beetroot into small cubes set aside in a bowl.
3. Remove the flesh from the kumara, mash and set aside in a bowl.
4. At the same time, cook the lentils and quinoa together in a pot of water with
half the salt. Bring the water to the boil and then reduce to medium heat and
let simmer, covered, for 15-20 minutes until the lentils are soft and you can
see the white curls on the quinoa grains.
5. While everything is cooking, chop the spinach, mint and chives.
6. Drain the excess liquid off the quinoa and lentil mix. Add to the sweet potato
mash and beetroot together in a bowl and combine well.
7. Add the second half of the salt, the spinach, mint and chives, Lifestream
Ultimate Veggies, Lifestream Natural B Complex, and the lemon juice. Give
it a quick stir and then combine well with your hands. Crumble the feta and
add to the mix.
8. Mould into patties and roll in the panko crumbs until well coated.
9. Place them on a baking tray lined with baking paper, and refrigerate uncovered
to set for minimum 1 hour.
10. Heat the oil ¼ cup at a time in a frying pan on high heat and then reduce to
medium heat. Cook the veggie burgers for a few minutes on each side, turning
once they have browned and set to a firm crust.
11. When finished, remove from the oil and let dry on a paper towel lined plate
before transferring to a clean dish.
12. Serve warm or chilled, either in a burger, with a salad or on a platter with a
dipping sauce. You can also try using lettuce leaves to replace the burger buns for a gluten-free
and carb-free option.

Prep time: 1 hour / Cooking time: 20 mins
Makes 12 patties

Created by Karin Spicer N.D, Lifestream Naturopath

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