These healthy mixed vegetable burgers will suit everyone - simple leave off the bacon for the vegetarians.
Cooking Time
Preparation Time :30 Min
Cook Time : 20 Min
Total Time : 50 Min
Ingredients
Serves :
500g piece butternut pumpkin, peeled, deseeded, cut into 1.5cm cubes
300g coliban potatoes, peeled, cut into 1.5cm cubes
1 zucchini, grated
3 green onions, thinly sliced
1 cup frozen peas and corn, thawed
1/2 cup fresh breadcrumbs
1/4 cup vegetable oil
8 rashers short-cut bacon
4 large bread rolls, split, toasted
4 iceberg lettuce leaves, shredded
2 tomatoes, sliced
Baxters tomato chutney and French fries, to serve
Directions
Preheat oven to 160°C. Place pumpkin and potatoes on a microwave-safe plate. Cover and microwave on HIGH (100%) for 8 minutes or until just tender. Drain. Transfer to a bowl. Using a masher, roughly mash. Set aside for 10 minutes to cool.
Squeeze excess liquid from zucchini. Add zucchini, onions, peas and corn and breadcrumbs to pumpkin mixture. Season with salt and pepper. Mix well. Shape mixture into four 2cm-thick patties.
Heat oil in a large frying pan over medium-high heat. Cook patties for 3 minutes each side or until golden. Remove to a tray. Keep warm in oven. Add bacon to pan and cook for 2 minutes each side or until golden and crisp.
Place bun bases on plates. Top with lettuce, patties, tomato, bacon, chutney and bun tops. Serve with fries.
