Menu

Pumpkin & thyme burgers

Prep 15 min - Fridge 30 min - Cook 2 - 4 min / Serves 4 / 6-8 burgers / Photographer – Janet Zenari / LoadingBookmark / Featured / Print /
  • Details
  • 1 Comment
  • Related Items

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

Check All / Uncheck All

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.

Check All / Uncheck All

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

    Simple and Yummy!

    Reply

Leave a Comment

Your email address will not be published. Required fields are marked *

Lentil & quinoa burgers with salsa

Our veggie burgers combine lentils and quinoa which make this a solid meal. The addition of salsa and the baby spinach adds a nice freshness to the burger …

Simple jerusalem artichoke with leek soup

A great winter warmer and comforter Jerusalem artichokes are the tuber of the plant resembling ginger root and is native to eastern North America. The Native Americans used it as a food source…

Steamed balsamic green beans

The humble green bean is lightly flavoured with this simple dressing. Steaming for 7 minutes or so allows for the bean to still maintain its crispiness. A simple way to put a bit of green on your plate…

Almond & date slice

Everyone likes a little sweet snack here and there so why not try these easy to make sugar free alternatives. Made with almonds, the sweetness of dates…

Sesame snow peas

Cooking the snow peas on a slow heat for a short time keeps them nice and crispy. It is quick and easy to make and will go well with many types of dishes. To string the snow peas, hold the top of a snow pea…