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The perfect guilt free veggie burger. Perfect served in a bread burger bun or in between two portobello mushrooms with some avocado and sundried tomato. 

Ingredients

The Burger Patties:

I have linked up all of the ingredients in the list to make finding and shopping quick and easy for you.

Method

Recipe makes 8 Burger Patties:

Firstly Grate Your:

  • Courgette
  • Beetroot
  • Carrot

Then finely dice your:

  • Red onion
  • Chilli
  • Garlic
  • Red pepper

In a hot pan with your coconut oil fry your:

  • Red onion
  • Red chilli
  • Garlic
  • Red pepper

Until soft with a little bit of colour.

Then…

Add in all the grated courgette, carrot and beetroot. Stir in for a few minutes and turn the heat off.

Leave your mixture to cool slightly and add in your chopped parsley and strain off as much of the liquid as you can in a culinder pressing to get as much out as possible.

In a food processor blend your chickpeas until as smooth as possible and add in your cooked mix and pulse until it all comes together, then lastly add your bread crumbs.

In a mixing bowl combine the rest of the ingredients and place it in the fridge for one hour or more until it firms up.

Form the mix into your burger patties and lightly fry in coconut oil until they are brown on both sides.

From the pan then put them into the oven on 180c for ten minutes to cook them through and serve with your required garnishes.

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Author Jay Halford

Jay Halford - Professional Michelin star trained chef and real food fanatic. I’m on a mission to re-educate people back into realising how easy it is to make the transition into feeding their body what it so desperately craves.

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