Thai Vegie Burgers

Thanks to Tina for this vegan treat!

Burgers: 
1 1/2 cups beans, cooked and cooled (I used adzuki)
750g piece pumpkin (approx. 1/4 medium pumpkin or 1/2 medium butternut squash)
1 cup lupin crumb
1 cup rolled oats
3 cloves garlic, crushed
2 tbs thai red curry paste 2 tsp cumin
1 tsp chilli flakes
2 good big handfuls of fresh herbs, roughly chopped
Salt and pepper
Dash of olive oil for cooking

Fillings: 
Smashed avocado
Beetroot
Grilled Mushrooms
Tomato
Baby Spinach
Roast capsicum
Served with sweet potato fries


Method: 
1.  Add all burger ingredients to food processor and process until mixture is smooth. You may need to add extra lupin crumb or oats if too sticky depending on what beans you use! 

2. Cook on a hot pan and enjoy with your favourite fillings