Recipes SPELT AND CARROT BURGER
SPELT AND CARROT BURGER
Start the New Year on the right note – by embracing veggies in every meal! Our spelt and carrot burgers are packed with smokey notes with just a hint of chilli cheek. They’re so good, even the most veggie averse will want to dig in.
- WHAT YOU WILL NEED -
- FOR THE BURGER PATTIES
- 2 x 400g tins butterbeans, rinsed in a colander and then left for ten minutes to dry
- 6 Tbsp plain flour
- 1 small free range egg (the egg helps the patties to bind, but can be left out for a vegan option, just take greater care in handling them)
- 2 cups finely grated carrots
- 2 ½ cups cooked spelt (some supermarkets now stock pre-cooked spelt that just need 60 seconds in the micro)
- ½ red onion, very finely chopped
- 1 fat clove garlic, finely minced
- 1 ½ tsp Cape Herb & Spice SMOKED PAPRIKA
- FOR THE SERVING
- ¼ tsp salt
- 6 burger buns, sliced and lightly brushed with olive oil, then toasted until golden in a griddle pan
- 2 tsp Cape Herb & Spice CHIPOTLE CHILLI
- red onion, cucumber and lettuce
- 2 Tbsp finely chopped coriander leaves
- sweet chilli sauce
- olive oil, for frying
- METHOD -
Start off by placing the butterbeans in a food processor with the flour and egg and blitz until velvety smooth. Next, add the butterbean mash to the rest of the burger ingredients and mix thoroughly. Cover and place in the fridge for at least two hours to firm up – it really helps to form patties if the mixture is cold.
Spoon 3-4 tablespoons of mix onto a floured surface and use your hands to shape burger patties. Then turn the patties over to ensure both sides are lightly coated in flour. Add a glug of olive oil to a non-stick pan and gently fry patties for four minutes on each side. It’s really important to do this over low heat, otherwise the outside will burn before the inside is cooked through.
Serve right away on toasted buns with lettuce, red onion, cucumber and sweet chilli sauce. Not keen on the bread? These spelt and carrot patties are also super wrapped in large lettuce leaves.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
YOU MIGHT ALSO LIKE
SPICED FALAFEL BURGER
14 Sep 2018
Just because it’s vegetarian doesn’t mean it can’t be a burger, and it certainly doesn’t mean it...
GARAM MASALA CHICKPEA PATTIES WITH HERBE...
27 Jan 2020
We’re going all-out embracing plant-based meals this month. These garam masala chickpea patties are a super source...
SRIRACHA CHILLI AVOCADO EGG
15 Jun 2018
Breakfast, lunch or sups - really, this is a goodie for your recipe bag!
01 Jul 2019
Shakshuka is one of those marvelously versatile dishes that can be a class-act breakfast, a quick lunch or a satisfying...