Carrot and Kumara Burger Bowls
Want a flavour-filled burger pattie that holds together when cooked and it packed full of plant-based goodness?
Look no further!
These burgers are brilliant in a bun with your favourite toppings, or in a bowl as I have done here, with leftover roast veggies and fresh salad. They're perfect served with some coconut yoghurt, some guacamole or some chilli sauce. They keep well in the fridge, reheat beautifully the next day, or you can even crumble them cold over your greens. I happily munch on them cold from the fridge with a layer of hummus or homemade tomato sauce.
Give them a go and let me know what you think!
Some of the ingredients need to be precooked, such as the rice and roasted kumera, so I usually add these to my weekly meal menu after a meal I've made with rice or a roast the night before.
Ingredients:
2 cups brown rice (precooked)
1 cup mashed kumera (baked, roasted or steamed)
3/4 cup black beans, rinsed and drained
1 large carrot, grated
2 Tbsp brown rice flour (can substitute for buckwheat or tapioca flour)
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp salt
1/2 tsp smoked paprika
2 tsp tamari
1 Tbsp nutritional yeast (optional)
2 tsp sriracha sauce
Directions:
Preheat oven to 180 degrees and line a tray with baking paper.
In a food processor place all ingredinets and blend until mix is a mouldable consistency. You will have to stop and scrape the mixture down the sides of the food processor to ensure it is well mixed.
Remove blade and use a large spoon to scoop 1/4 of mixture into your palm and form a burger pattie.
Place burger patties on the pre-heated tray and cook for 25 minutes, turning once. Aternatively, you can fry these patties in olive oil for 3 minutes each side and serve immediently.
Once patties are cooked, serve them in burger buns with toppings of choice, or in a bowl with salad and extra avocado.
