Food & Wine
Get healthy with some wild Earth burgers
These plant-based burgers were served daily in my Healthy Chef Café in Sydney. They are high in fibre, antioxidants and protein to aid muscle repair and help energise the body. Delicious hot or cold, served with smashed avocado and a squeeze of lime.
Makes: 10
Benefits
- WELLBEING
- ENERGISING
- HEALTHY DIGESTION
Ingredients
- 220 g (7 oz) carrot grated
- 90 g (3 oz) kale or cavolo nero, finely shredded
- 1 tablespoon extra virgin olive oil
- 500 g (16 oz) cooked short grain brown rice
- 4 spring onions (shallots), finely sliced
- 1 bunch coriander (cilantro), finely chopped
- 4 nori sheets, shredded
- 125 g (4 oz) organic tempeh, grated
- 2 tablespoons tahini
- 1 tablespoon tamari soy sauce
- sesame seeds for rolling
Method
- SAUTÉ carrot and kale with a little olive oil for 5 minutes until soft, then transfer into a mixing bowl.
- ADD the brown rice, spring onion, coriander, nori, tempeh, tahini and tamari then mix through until combined.
- FORM into burgers then roll in sesame seeds.
- REST burgers in the fridge for at least 1 hour or overnight to set.
- BRUSH burgers with olive oil and bake in the oven 180°C (350°F) fan-forced for 30 minutes until golden. Alternatively, shallow fry with generous amounts of olive oil until crisp and golden.
- SERVE and enjoy.
INSPIRATION
Serve with vegan mayo and leafy greens.
This recipe is from Teresa’s new plant-based cookbook ‘Earth To Table’ for Meat Free Week 2019.
Teresa Cutter, founder of The Healthy Chef, is an author, nutritionist and classically trained chef. You can find more of Cutter’s tips and recipes on her website and in her Cookbooks, Healthy Recipes App, eBooks, Facebook and Instagram.