Pumpkin & thyme burgers
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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
Directions
- Prepare pumpkin, onion and sun-dried tomatoes. Add to large bowl and mix well.
- Add sesame seeds and thyme and mix well. Finally add chickpea flour and mix well.
- 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.
- Prepare bread rolls, avocado and tomatoes. Set aside.
- Preheat a large frying pan on low to medium heat and add olive oil.
- 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.
- 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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