Beetroot and bean burger

Name: Beetroot and bean burger
Cook time: 25 min
Yield: 4

with kumara bites and kawakawa mayo

Ready in around 25 mins

RECIPE FACT:

Native to New Zealand, the kawakawa plant is related to pepper and kava.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210°C (fan bake)
1. TO COOK THE KUMARA BITES:

Line an oven tray with baking paper. Place the steamed kumara on the tray, drizzle with oil, season with salt and bake in the oven for 20-25 mins or until starting to caramelise around the edges.
2. PREPARE THE VEGETABLES:

Slice the tomates into ½ cm slices. Separate the baby cos leaves. Slice the hamburger buns in half, wrap in tin foil and place in the oven in for 6-8 mins to heat.
3. TO COOK THE BEETROOT AND BEAN PATTIES:

Place a non-stick frying pan over a medium-low heat with a generous drizzle of oil. Gently separate the beetroot and bean patties – you may need to use a knife to separate. Once hot add the patties to the pan and cook for 1-2 mins each side.
4. TO ASSEMBLE THE BURGERS:

On the base of each burger bun, smear a little of the kawakawa mayo on the base. Top with a few baby cos leaves and place the beetroot and bean pattie on top. Add a couple of slices of tomato, and a spoonful of caramelised onions. Dollop with whipped feta and season with salt and pepper before placing the bun on top.
TO SERVE:

Place beetroot and bean burgers onto plates. Serve with kumara bites and remaining kawakawa mayo. Serve any leftover vegetables on the side.