Vegetable burgers

Soya beans have an intense meaty flavour which make them the ideal filling for these gourmet vegetarian burgers.

The ingredient of Vegetable burgers

1. 2 x 420g cans soya beans, rinsed, well-drained
2. 1 garlic clove, crushed
3. 3 green onions, finely chopped
4. 1/4 cup firmly packed flat-leaf parsley leaves
5. 2 teaspoons lemon juice
6. 1/4 cup raw couscous
7. 1 tablespoon olive oil
8. 12 slices Burgen soy and linseed bread, toasted
9. 60g baby spinach leaves
10. 2 ripe tomatoes, thinly sliced
11. 1 large Lebanese cucumber, thinly sliced
12. 1/2 cup low-fat mayonnaise (97% fat-free)

The instruction how to make Vegetable burgers

1. Place beans, garlic, onions, parsley and lemon juice into a food processor. Process until almost smooth. Transfer to a bowl. Stir through couscous. Season with salt and pepper. Shape into 6 patties. Place onto a plate. Cover. Refrigerate for 30 minutes or until firm.
2. Heat oil in a large non-stick frying pan over medium heat. Cook patties for 3 minutes or until golden. Turn and cook for a further 5 minutes or until cooked through.
3. Place 1 piece of toast onto each serving plate. Top with spinach, patties, tomatoes and cucumber. Drizzle each burger with 1 tablespoon of mayonnaise. Season with salt and pepper. Top with remaining toast slices. Serve.

Nutritions of Vegetable burgers

fatContent: 380.727 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 2.1 grams saturated fat
sugarContent: 40.3 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 21.9 grams protein
sodiumContent: 1 milligrams cholesterol