Thai Vegie Burgers

Print Friendly, PDF & Email

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: 
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! 

Cook on a hot pan and enjoy with your favourite fillings

Stay up to date

More recipes

Baking with lupin

Print Friendly, PDF & Email

Lupin products can be used in both sweet and savoury recipes, but we know a lot of our customers especially love to bake with lupin.

Green kibble salad

Print Friendly, PDF & Email

Ingredients 1 sweet potato, chopped and roasted 1 broccoli, sliced and grilled Baby spinach Danish feta, crumbled 1/2 cup lupin kibble 1/2 cup rice Honey

Chicken salt potato balls

Print Friendly, PDF & Email

Ingredients 1.5kg sebago potatoes, washed 100g grated cheddar 60ml (¼ cup) cream 2 tsp chicken salt, plus extra, to serve 2 eggs 1/2 cup lupin crumb