Recently, during a fabulous long weekend in Melbourne, I enjoyed a vege burger at The Piggery. I was keen to try making it myself and – voila!
Serves: 7
INGREDIENTS
1 x 390-gram tin chickpeas, drained
½ red onion, chopped roughly
3 cloves garlic
2 small eggs
1 ⅓ cups rolled oats
100 grams roughly chopped feta
2 teaspoons cumin
1 teaspoon ground coriander
sea salt and freshly ground black pepper
350 grams grated beetroot
¼ cup good-quality egg mayonnaise
1½ tablespoons cider vinegar
¼ white cabbage, shredded
1 large or 2 small fennel bulbs, finely sliced
1 tablespoon black sesame or poppy seeds (optional)
6 burger buns
3 tablespoons high-heat cooking oil
2 cups salad greens
2 avocados, sliced
3 tablespoons mayonnaise extra for bun bases (optional)
METHOD
Put chickpeas, onion, garlic, eggs, oats, feta and spices in a food processor and whiz to a smooth paste. Tip into a large bowl and stir through beetroot until well combined. Leave to sit for at least 40 minutes before shaping into 7 patties. Refrigerate patties while making the slaw.
Whisk mayonnaise with vinegar in a large bowl and season with salt and pepper. Toss through cabbage and fennel and sprinkle with poppy seeds, if using.
Heat the oven grill and lay out 7 halved buns on an oven tray. Heat oil in a large frying pan and cook beet patties 3–4 minutes each side until cooked through.
Grill buns and serve patties on buns, loaded with salad greens, avocado and slaw.
Stuck in the Kitchen
Sarah Tuck is a food writer and photographer based in Auckland. For more recipe ideas and cooking inspiration, visit her beautifully photographed blog, Stuck in the Kitchen. To read a little more about her and find out how Stuck in the Kitchen began, click here to read our story on her.
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