Crunchy Combo Veggie Burgers
These burgers are hands down the best veggie burger patty you will try and so simple to make. The mixture can be made and cooked ahead of time and taken to a BBQ for veggie options or packed into lunchboxes or picnic spreads.
Serves: 4 - 6 patties
INGREDIENTS
1 packet Aussie Sprouts Crunchy Combo
1 medium zucchini, grated
1 small red onion, finely diced
2 clove garlic, crushed
1 cup brown rice flakes
2 tsp ground cumin
½ tsp smokey paprika
1/3 cup tahini or nut butter
2 tbsp chia seeds
2 tsp flake salt (less if using a granulated salt)
Fresh ground black pepper
3 tbsp olive oil to cook
To serve, Fresh burger buns, cheese, sliced tomato, avocado, snow pea
sprouts, alfalfa sprouts, mayonnaises and tomato sauce
INSTRUCTIONS
Place the Crunchy combo into a blender and pulse to break it down a little like a large breadcrumb texture.
Pour this into a mixing bowl and add the remaining ingredients, seasoning to taste with salt and pepper. Mix well and allow the mix to rest in the fridge for 30 minutes or overnight. This allows the mix to firm up and hold together better.
Form the mix into desired size patties and place onto a plate.
Preheat a large non-stick frying pan over a medium/high heat, add the oil, cook the patties for approx. 3 minutes each side or until golden and cooked in the middle. If making the burgers straight away, place the cheese over the patties just as the are finishing off in the pan so it melts over them
Build the burgers with the ingredients and enjoy. For a lower Carb alternative, use big pieces of iceberg lettuce as the burger wrappers.
