Wild Earth Burgers
What's great about it
Here is a recipe from my new cookbook Earth To Table. Eating these burgers will automatically make you feel healthier! These plant-based burgers were served daily in my Healthy Chef Café in Sydney. They are high in fibre, antioxidants and protein to aid muscle repair and help energise the body. Delicious hot or cold, served with smashed avocado and a squeeze of lime.
220 g (7 oz) carrot grated
90 g (3 oz) kale or cavolo nero, finely shredded
1 tablespoon extra virgin olive oil
500 g (16 oz) cooked short grain brown rice
4 spring onions (shallots), finely sliced
1 bunch coriander (cilantro), finely chopped
4 nori sheets, shredded
125 g (4 oz) organic tempeh, grated
2 tablespoons tahini
1 tablespoon tamari soy sauce
sesame seeds for rolling
SAUTÉ carrot and kale with a little olive oil for 5 minutes until soft, then transfer into a mixing bowl.
ADD the brown rice, spring onion, coriander, nori, tempeh, tahini and tamari then mix through until combined.
FORM into burgers then roll in sesame seeds.
REST burgers in the fridge for at least 1 hour or overnight to set.
BRUSH burgers with olive oil and bake in the oven 180°C (350°F) fan-forced for 30 minutes until golden. Alternatively, shallow fry with generous amounts of olive oil until crisp and golden.
SERVE and enjoy.
Notes and Inspiration
Tahini helps bind the burgers and adds a good dose of calcium, whilst coriander adds minerals and acts as an anti-inflammatory. I also love to boost the nutrient + omega 3 profile of the burgers by adding grated carrot, kale, nori seaweed and spring onion.