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Your email address will not be published.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 *

Green curry cucumber noodles

A Thai inspired dish which uses an unusual combination of cucumber noodles and combines a number of ingredients that create…

Baby spinach salad with cherry tomatoes, avocado & olives

Serve this fresh and versatile salad as a side for meat dishes, great for fritters or as one of a combination of dishes. The salad is rich with moisture and has a beautiful dressing enhanced…

Chicken coriander

Combining the freshness of coriander and lime for a Thai inspired chicken dish. Lightly stir fried vegetables add to the crispness of the dish. Easily prepared, this dish can be whipped up in less than an hour…

Penne with tuna & olives

Relatively low on ingredients and easy to put together to achieve a nice seafood taste. We like to use tuna in olive oil and always choose a good brand. That little extra cost makes a difference on the taste…

Zucchini angel hair pasta with eggplant sauce

This is a light alternative to wheat pasta. To make the angel hair as pictured we have used a spiraliser. However, if you are just trying out the recipe you could try either using a vegetable peeler to make strips…