Curry Vegetable Burgers
1 x 440g can chickpeas, drained & rinsed
1 x 440g can black beans, drained & rinsed
1 x 440g can lentils, drained & rinsed
1/4 cup grated tasty cheese
1/2 cup parsley, diced
1 red onion, diced
4 button mushrooms, diced
1/2 tsp dried rosemary
1 tsp paprika
1 tsp curry powder
1/2 Tbsp dijon mustard
200g mixed lettuce leaves or greens
1 tomato, sliced
1 x 220g can sliced beetroot, drained
4 wholemeal seeded buns
1 avocado, sliced
2 Tbsp mayonnaise or relish of your choice
Preheat oven to 200 degrees.
In a bowl, combine chickpeas, black beans, lentils, tasty cheese, parsley, onion, mushroom, rosemary, paprika, curry powder & dijon mustard. Using your hands, form into 8 patties.
Line a baking tray with baking paper, place patties on paper, and bake for 30 minutes, until edges brown slightly.
Assemble burgers with avocado on buns, topped with lettuce, tomato, beetroot, a vegetable patty & mayonnaise or relish.