COURGETTE & BEETROOT BURGER

Step 1: Make Burger Patties

Place the quinoa into a pot and pour in water. Cook the quinoa in accordance with the packet instructions.

Grate the beetroot and courgette and place into a clean cloth and squeeze out the excess liquid.

Blitz the oats in a food processor until a flour consistency forms.

In a bowl combine the beetroot, courgette, quinoa, garlic, dill, soy sauce, chopped walnuts, onion powder and oat flour. Mix well, season with salt and pepper. Pour in the drained blacked beans. Using a potato masher, mash the beans into the mixture. Add egg to the mixture and mix well with hands and shape into 6 burger patties.

Step 2: Make Wild Rocket Pesto

In a blender combine wild rocket, Parmesan cheese, garlic and pine nuts. Blitz until smooth. Drizzle in the olive oil & the lemon juice. Season with salt and pepper.

Step 3: Cook Burger Patties

Heat a large frying pan to medium heat. Cook on either side for 5 minutes. Ensuring the burger patties do not burn. Sprinkle the cheese on top to melt in the last two minutes of cooking.

Step 4: Assemble the burger

Toast the buns. Place the Wild Rocket on first, then the burger patties, red onions, pesto and serve.

Burger Patties:

• 1 packet LeaderBrand Pure’n Ezy Beetroot
• 1 LeaderBrand Courgette
• ¼ cup quinoa
• ½ cup water
• 2 cloves garlic minced
• 1 tsp dill
• ¾ cup oats
• 1/5 tbsp soy sauce
• ½ tsp onion powder
• 30g walnuts chopped finely
• 1 x 400g tin black beans
• 1 egg, beaten

Wild Rocket Pesto:

• ½ bag LeaderBrand Wild Rocket
• 1 tbsp toasted pine nuts
• 25g Parmesan cheese
• 1 clove garlic
• 125ml olive oil
• Lemon juice of ½ small lemon

Assembly Ingredients:

• ½ bag LeaderBrand Wild Rocket
• 6 burger buns
• 1 red onion sliced
• 50g mozzarella cheese

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