I have to admit I’m rather proud of these burgers. For a kitchen experiment they came out very well! They can be made vegan by leaving out the eggs otherwise they are vegetarian as the eggs help to bind them and stop them crumbling apart. They have hydrated chia seeds to bind them so don’t eat eggs, just add another 1/3 cup chia seeds soaked in 1/3 cup water to the mixture.
1 small sweet potato
1 large or 2 small carrots
1” of butternut squash, cut width ways
1 cup broccoli
1.5 cups chopped kale
0.5 cup chopped red onion
2 eggs (or extra 1/3 cup chia seeds and water for vegan option)
1/3 cup chia seeds
2/3 cup water
1/4 cup coconut flour plus extra for coating
1 tbsp fresh or dried sage
1 tbsp frsh or dried parsley
Pinch of fresh or dried rosemary
Salt and pepper to taste
Preheat oven to 200°c/200°F/gas mark 6.
Boil the sweet potato, carrots and butternut squash in a saucepan and then when softened mash and allow to cool.
Blend broccoli, kale and onion in a food processor until fine and can be easily moulded into the burgers.
Soak the chia seeds (plus extra if using instead of eggs) in the water.
Place all above ingredients in a mixing bowl and add the coconut flour, herbs, salt and pepper.
Sprinkle a handful of coconut flour on a plate or chopping board. Mix together the burger ingredients well and then pick up a handful and mould into a ball shape and roll in the coconut flour.
Place on a baking tray and flatten slightly to make into more of a burger shape using your palm or a fork. Repeat until you run out of burger mix.
Place in a pre-heated oven for 20 minutes and then flip them over and cook for another 20 minutes or until golden.
Serve with salad. Bon appetite!