Meat Free Week Info

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By Cherie Hausler

Makes 12

+ Ingredients

3 medium sized organic beetroot, grated
1 organic leek, finely chopped
300g organic borlotti beans, cooked and cooled
2 cups organic brown rice, cooked and cooled
1 cup fresh organic chervil
1 cup fresh organic parsley
1/2 cup organic pepitas
1/2 cup organic sunflower seeds
1 heaped tablespoon organic tahini
2 teaspoons organic coriander seeds, dry toasted and ground
1 teaspoon organic cumin seeds, dry toasted and ground
1 teaspoon organic fennel seeds, dry toasted and ground
organic spelt flour, to coat burgers

Celtic salt & pepper to taste

+ Method

Blitz the cooked beans, herbs, tahini, spices and half of the seeds in a food processor until you have something resembling hommus. In a large bowl, combine the pureed bean mixture with the chopped leek and grated beetroot. Add the remaining seeds and cooked brown rice. Season to taste.

To shape the burgers, have a plate of spelt flour at the ready and as you mould each burger with your hands, coat both sides in the flour, this will stop them sticking when you cook them.

Heat a flat grill and cook the burgers for 8-10 minutes, flipping half way through the cooking time to ensure both sides are evenly cooked.

Serve with fresh greens