Stuffed veggie burgers

Name: Stuffed veggie burgers
Ingredients: 250 grams chestnut mushrooms, coarsely chopped; 2 garlic cloves, crushed; 50 grams spring onions, trimmed; 400 grams tinned chickpeas, drained; 1 cooked beetroot, quartered; 1 Tbsp medium curry powder; 1/2 lemon, zest and juice; 85 grams wholemeal breadcrumbs; 150 grams Brie, as needed, cut in pieces; olive oil, as needed

This colourful veggie burger is a flavourful creation made with a blend of mushrooms, chickpeas, and beetroot, offering a satisfying bite with a rich, earthy taste. The patty hides a Brie filling.

Difficulty

Low

Time

50 min

Author

Braun

Ingredients

Servings

250 grams chestnut mushrooms, coarsely chopped

2 garlic cloves, crushed

50 grams spring onions, trimmed

400 grams tinned chickpeas, drained

1 cooked beetroot, quartered

1 Tbsp medium curry powder

1/2 lemon, zest and juice

85 grams wholemeal breadcrumbs

150 grams Brie, as needed, cut in pieces

olive oil, as needed

Utensils

HF5030

Instructions

1

Assemble a food processor or chopper with the knife blade.

2

Add the mushrooms, garlic, spring onions, chickpeas, beetroot, curry powder, lemon zest and juice and breadcrumbs. Process until smooth.

3

Form the mixture into balls and place a cube of Brie in the centre of each ball, forming a patty around it.

4

Transfer onto a baking tray or plate lined with baking paper, then refrigerate the patties for 20 minutes.

5

Transfer 3 or 4 of the patties into air fryer.

6

Select VEGETABLES, 180°C, set 10 minutes and press the START button.

7

Remove the cooked burgers and repeat the cooking process with the remaining patties.

8

Serve in a burger bun with salad and your choice of toppings.