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Pumpkin & thyme burgers

Prep 15 min - Fridge 30 min - Cook 2 - 4 min / Serves 4 / 6-8 burgers / Photographer – Janet Zenari / LoadingBookmark / Featured / Print /
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This easy and no fuss recipe will be ready within the hour. We love the simple combinations that give a tasty veggie burger topped with fresh avocado, tomato and baby spinach.

Ingredients

  • 3 cups butternut pumpkin (approximately 1/2 pumpkin) – seeds removed, peeled, rinsed, grated finely
  • 1 medium onion – peeled, rinsed, grated finely
  • 6 sun-dried tomatoes – diced finely
  • 2 tablespoons sesame seeds
  • 1 tablespoon thyme
  • 6 tablespoons chickpea flour
  • 4 tablespoons olive oil
  • 6-8 bread rolls (pictured multigrain) – halved
  • 1 avocado – halved, seed and skin removed, sliced finely
  • 3 tomatoes – washed, sliced finely
  • 2 cups baby spinach – washed, dried

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Directions

  1. Prepare pumpkin, onion and sun-dried tomatoes.  Add to large bowl and mix well.
  2. Add sesame seeds and thyme and mix well. Finally add chickpea flour and mix well.
  3. Make burger by scooping up 2-3 heap tablespoons of mixture and mould in palm of hands.  Place on a flat plate.  Repeat until all burgers are made and place burgers in fridge for 30 minutes.
  4. Prepare bread rolls, avocado and tomatoes.  Set aside.
  5. Preheat a large frying pan on low to medium heat and add olive oil.
  6. Add chilled burgers and cook each side 1-2 minutes until golden brown.  Pressing slightly on final side with a spatula.  Remove burgers from heat.
  7. Assemble burger in roll by placing one burger on a bread roll, topped with 3 slices of avocado then 2 slices of tomato and handful of baby spinach.  Repeat until all burgers are made and serve.

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  1. Linda says:
    18 April, 2015 at 1:34 pm

    Simple and Yummy!

    Reply

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