Get ready for National BBQ Week (27 May – 2 June) with these moreish Veggie Burgers. Fresh, healthy and full of flavour; even the most ardent of meat eaters will be impressed.
Pulling the recipe together couldn’t be easier. The Microplane® Master Series Extra Coarse Grater makes light work of effortlessly and precisely grating the courgette and sweet potato. The grater works equally well with apples, cabbage, carrots, coconut, chocolate, hard and soft cheese. Non-slip rubber feet protect the worktop when grating while the elegant wooden handle with a stainless-steel frame is comfortable to use.
Makes: 4 burgers
What You’ll Need:
- 2 red onions
- 1 tsp butter
- 1 tsp sugar
- 250g sweet potatoes
- 250g courgette
- 400g tin of chickpeas (220g drained weight)
- 1 egg
- 2 tbsp flour
- 3 tbsp breadcrumbs
- 1/2 bunch chives, finely chopped
- 2 garlic cloves, crushed
- Salt, pepper and smoked paprika spice!
- Lettuce leaves
- 4 burger buns
- 1 tomato, sliced
- Chipotle mayonnaise, to serve
What To Do:
- Cut the red onions into thick rings, melt the butter with the sugar and brown the onion. Set aside
- Peel the sweet potatoes and the courgette, then grate both with the Extra Coarse blade
- Drain the chickpeas and roughly crush half of them. Put everything together in a bowl
- Add the egg, flour, breadcrumbs, chives, garlic, salt, pepper and the smoked paprika spice in to the bowl. Mix everything together to a dry mass
- Form the burgers either with your hands or with a burger-shaper, rub a little oil on each side and cook them on the BBQ. Once cooked, remove from the BBQ on to kitchen roll
- Toast the burger buns on the BBQ or in the toaster. Assemble burgers: bread roll base, salad, burger, onions, tomato, mayonnaise and finally the bread roll lid on top