Looking for a healthy vegetarian dish? Try these delicious burgers. Packed with fibre, protein and healthy fats these will keep you energised through the day. Top with the fresh salsa and for a low carb option serve wrapped in lettuce leaves.   Perfect as a post workout snack or healthy lunch. Make this vegan by switching the honey to coconut syrup and omit the egg yolk – replace with a spoonful of coconut yogurt if needed.

Carrot, Hemp Seed and Nut Burgers with Fresh Tomato and Pineapple Salsa

Overview

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Time – Information to follow soon.

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What’s good about it?

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INSTRUCTIONS

  1. Preheat the oven to 190°C, gas mark 5.
  2. Heat the olive oil or coconut butter in a large frying pan with the onion, carrot, mushrooms and garlic. Sauté for 10 minutes until the vegetables are soft, and the liquid has evaporated. Add the beans and cook for 1 minute. Allow to cool slightly.
  3. Place the walnuts and cashew nuts in a food processor and pulse until coarsely chopped. Add the remaining ingredients and pulse to combine
  4. Chill the mixture for 30 minutes .
  5. Shape the mixture into 8 burgers. Place on a lined baking tray and bake for 20-30 minutes until crisp and golden.
  6. For the salsa simply mix all the ingredients together and chill until needed
  7. Serve with burgers with the salsa.

Nutritional information per burger 169kcal, Protein 5.9g, Carbohydrates 11.4g of which sugars 3.3g, Total fat 11.1g of which saturates 1.6g

Did you Know?

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INGREDIENTS

Storage: Freeze burgers uncooked for 1 month. Store cooked burgers in the fridge for up to 2 days. Chill the salsa for 3-4 days

Serves 4

Burgers

50g /1 ¾ oz walnuts

50g / 1 ¾ cashew nuts

1tbsp olive oil or coconut butter

1 medium carrot, grated

1 red onion finely chopped

1 garlic clove, crushed

90g / 3 ½ oz mushrooms, finely chopped

115g / 4oz cannellini beans, rinsed and drained

2tbsp shelled hemp seeds

60g / 2oz  gluten free breadcrumbs or gluten free oats

1tbsp tamari, gluten free soy sauce

2tsp honey

1 egg yolk

Salt & pepper to taste

SALSA

3 ripe tomatoes, cored, seeded, and diced

1/2 yellow pepper, seeded and diced

¼ fresh pineapple, finely chopped

½ red chilli, diced

½ small red onion, diced

2tbsp chopped fresh coriander

1 tbsp lemon juice

1 tsp olive oil

Pinch sea salt