This crumbed, egg-free veggie burger patty is served on a health bun and is topped with a chunky chimichurri pesto. The pesto doubles up as a perfect dipping sauce for the wedges in as well. Tasty, healthy and vegan friendly!

Serves: 4
Difficulty: EASY
Preparation time: 30 minutes + 15 minutes refrigeration time
Cooking time: 30 minutes

Green Patties

¾ C (180 ml / 60 g) spinach
1½ (6 g) green chillies
¼ (40 g) red onion, chopped
2 cloves garlic
¾ tsp (3.75 ml) salt
2¼ C (560 ml / 375 g) frozen peas, thawed
1½ tins (605 g) butter beans, drained
½ C (125 ml / 35 g) vegan breadcrumbs
olive oil, for shallow frying

Chimichurri Pesto

100 g pecan nuts, toasted
1 C (25 0ml / 80 g) coriander
1 C (250 ml / 80 g) basil
1 C (250 ml / 80 g) parsley
¼ C (60 ml) red wine vinegar
2 cloves garlic
1 tsp (5 ml) dried chilli flakes
1 C (250 ml) olive oil
salt and pepper

To Serve

4 vegan health buns
handful micro herbs
2 (440 g) avocadoes, diced
handful basil
500 g Findus Paprika and Basil Potato Wedges, cooked

Green Vegan Burger

Add the spinach, chillies, onion, garlic and salt to a food processor and blend until fine. Add the peas and beans and pulse until coarsely ground.

Form the mixture into 4 patties and dip each patty into the breadcrumbs. Refrigerate for 15 minutes.

Heat the oil in a large pan over medium heat and fry the patties for 3-4 minutes on each side until golden and crisp. Drain on kitchen paper.

Chimichurri Pesto

Combine the pecan nuts, coriander, basil, parsley, vinegar, garlic, chilli flakes and two-thirds of the oil in a food processor and pulse until chunky. Stir in the remaining oil and season it to taste.

Findus Potato Wedges

Spread the Findus Paprika and Basil Potato Wedges onto a baking tray (line with foil for ease of cleaning). Bake until golden brown and cooked through.

To Serve

Slice each bun in half. Add a handful of micro herbs to the base of each burger bun. Add the patties, a dollop of chimichurri pesto, some diced avocado and basil leaves. Add the tops of each bun and serve with the wedges on the side.

Serve the wedges with additional chimichurri sauce for dipping.

TIP: The micro herbs can be replaced with shredded cos or iceberg lettuce, if preferred.

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