The quantities in this recipe will make enough burgers for several nights; feel free to use 1/2 the quantities specified, or alternatively make at full quantity and freeze the leftovers.
Ingredients:
1 large onion, chopped
2 leeks, rinsed well and chopped
4 cloves garlic, chopped
3 medium zucchinis, roughly chopped
1 bunch kale
1 medium red capsicum, seeded and roughly chopped
1 medium orange capsicum, seeded and roughly chopped
6 large carrots
6 shiitake or other mushrooms
1 1/2 cups cooked black beans or 1 400 g can no salt added or low sodium black beans, drained and rinsed
1 1/2 cups cooked chick peas or 1 400 g can no salt added or low sodium chick peas, drained
2 tablespoons Dr. Fuhrman’s MatoZest or finely ground sun-dried tomatoes (packed without oil)
1/2 cup fresh organic parsley
2 cups cooked red or brown rice
1 medium sweet potato, peeled and grated
Method:
Preheat oven to 175°C .
Water sauté the onion, leek and garlic and set aside.
In food processor or high powered blender, roughly blend the zucchini, kale, red and orange capsicum, carrots, mushrooms, black beans and chick peas. Do in batches if necessary.
Combine blended mixture with onion, leek and garlic mixture and add the MatoZest and parsley. Mix in brown rice and grated sweet potato.
Form into balls and place on baking tray lined with baking paper; flatten to burger size.
Bake for 15 minutes. Turn burgers, reform if necessary, and bake for an additional 15 minutes.
Leftover cooked burgers may be frozen.
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