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Serving size is a important factor of your daily diet . You need to compare the exact amount of the food that you generally eat to the serving size listed on the tag. Eating significant servings or portions can result in excess weight gain.

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How to make Vegetable burgers

Yield = 6
Prep time: 0:50
Cook time: 0:10
Total time: 1:00

Ingredients

  • 2 x 420g cans soya beans, rinsed, well-drained
  • 1 garlic clove, crushed
  • 3 green onions, finely chopped
  • 1/4 cup firmly packed flat-leaf parsley leaves
  • 2 teaspoons lemon juice
  • 1/4 cup raw couscous
  • 1 tablespoon olive oil
  • 12 slices Burgen soy and linseed bread, toasted
  • 60g baby spinach leaves
  • 2 ripe tomatoes, thinly sliced
  • 1 large Lebanese cucumber, thinly sliced
  • 1/2 cup low-fat mayonnaise (97% fat-free)

Method

  • Step 1 Place beans, garlic, onions, parsley and lemon juice into a food processor. Process until almost smooth. Transfer to a bowl. Stir through couscous. Season with salt and pepper. Shape into 6 patties. Place onto a plate. Cover. Refrigerate for 30 minutes or until firm.
  • Step 2 Heat oil in a large non-stick frying pan over medium heat. Cook patties for 3 minutes or until golden. Turn and cook for a further 5 minutes or until cooked through.
  • Step 3 Place 1 piece of toast onto each serving plate. Top with spinach, patties, tomatoes and cucumber. Drizzle each burger with 1 tablespoon of mayonnaise. Season with salt and pepper. Top with remaining toast slices. Serve.