Stuffed veggie burgers

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

6

250 , coarsely chopped

2 , crushed

50 , trimmed

400 , drained

1 , quartered

1

1/2 , zest and juice

85

150 , as needed, cut in pieces

, 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.