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.