Burger & chips – the ultimate treat food. The food you associate with calories and feeling terrible about what you are eating. Not any more. With my courgette burger, you get all of the luxury without any of the guilt. The other great thing about making your own burger is you can make it to suit your taste; love it hot, add some chilli, love some crunch, top with coleslaw; you don’t like mushrooms, don’t add them. All burgers are so versatile and make a real show stopper tea to sit down and enjoy with a plate of my delicious home made chips. Get creative in the kitchen today!
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Courgette burgers
Ingredients
Instructions
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Begin by grating your courgette. As it contains lots of water, place in a tea towel and squeeze out excess moisture or you will have a very wet burger.
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Add 1 tbsp rapeseed oil to a frying pan, add your courgette & spring onion and gently cook for 5 minutes then leave to cool for 10 minutes.
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Add the cannellini beans to a large bowl. Using a rolling pin, gently 'bash' to break them down slightly. If you have a food processor, you can do this in the food processor.
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Now combine the beans and cannellini beans, along with all the other ingredients.
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Using the frying pan from earlier, add another tablespoon of oil. Take a small amount of mixture and shape into a ball, place into the pan and flatten with the back of a spoon. Repeat with the rest of the mixture.
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Gently cook on either side for 4-5 minutes until golden brown.
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Meanwhile, toast your chosen burger bun and prepare your toppings. I like avocado, sauté mushrooms, and lots of salad.
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Serve with my delicious home made chips and of course some tomato sauce.
