Green veggie burgers with kale crisps

 

Green veggie burgers with kale crisps

 

These vegetarian burgers are packed with spinach and seasoned with The Gym Chef’s Summer
BBQ seasoning. They are moist yet firm due to a bit of baking in the oven before hitting the BBQ.
Partnered with crispy kale, they are sure to impress.

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Top level health statistics, per patty

Calories - 150 | Carbs - 14g | Fat - 8g | Protein - 5g

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Ingredients

Serves 4

Food processor required for patty

Burger Patty:

  • 2 tsp The Gym Chef Summer BBQ Seasoning
  • 100g fresh spinach
  • 1 onion, finely diced,
  • 4 garlic cloves, crushed
  • Breadcrumbs from 2-3 slices of bread
  • 1 medium egg
  • 6 sun-dried tomatoes in oil
  • Salt and pepper
  • Flour for dusting

    Burger Toppings:

    • 1 avocado, sliced
    • Onion chutney
    • 4 bread rolls

      Kale Crisps:

      • 100g of cavolo nero black kale, stalks removed
      • Olive oil
      • Salt
      • Sesame seeds

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      Preparation time: 20 minutes | Cooking time: 30 minutes

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      Method

      1. Dice onions and garlic finely. Fry onions in a bit of olive oil until transparent. Add garlic and Summer BBQ seasoning, and heat the spices through. After a few minutes, set aside to cool.
      2. Heat oven to 180ºC and line a baking tray with baking paper.
      3. Add bread slices to a food processor and whizz until fine crumbs are created. Start with two slices, more can be added later if the mixture is too wet.
      4. Add spinach to the breadcrumbs and pulse to combine.
      5. Add sun-dried tomatoes. Pulse to combine.
      6. Add cooled onion and garlic, and egg. Pulse to combine. If the mixture is quite wet and patties seem hard to form by hand, add a little more bread and pulse to combine.
      7. Season with salt and pepper to taste.
      8. Flour your hands and create four even patties. Place each one on the lined baking tray.
      9. Bake the four patties in the oven for ten minutes. This forms the shape and makes them easier to flip on the BBQ.
      10. While the patties are in the oven, cut the stalks out of the cavolo nero, leaving long strips of leaf. Rub the leaves with a thin layer of olive oil, making sure to massage into the cracks.
      11. Lay the leaves on a microwave safe plate lined with baking paper. Sprinkle with a pinch of salt and sesame seeds. Make sure they don’t overlap - you may need to do them in batches.
      12. Microwave on high for 1 minutes and 20 seconds on each side, or until crisp.
      13. When the kale is done and patties cooked, transfer patties to the BBQ to finish off. A few minutes either side should add the charred BBQ taste. They may need a spray of oil to prevent sticking.
      14. Prepare your burger; layer patty, avocado and onion chutney in a bun.
      15. Enjoy!

       

         

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        Discover our SUMMER BBQ seasoning:

        Summer BBQ

        All our seasoning blends are:

        • All natural with no nasties
        • Contain no added salt or sugar
        • Free from artificial colourings
        • No additives or preservatives
        • Unique concentrated flavour - No other seasoning like this on the market
        • High pepper content to encourage a thermogenic reaction to help boost metabolism. 
        GET YOURS TODAY

         

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