These veggie burgers definitely live up to their name by replacing the breadroll with whole iceberg lettuce leaves.
Try this recipe for a mouthwatering and guilt-free burger.
Makes 6 burgers
350g butternut cubes
350g sweet potato cubes
150g lentils, cooked
2ml ground cinnamon
2ml ground nutmeg
30ml extra virgin olive oil
Salt & ground black pepper
1/2 cup ground almonds
1 whole ice berg lettuce
Preheat the oven to 180C.
Add butternut, sweet potato & olive oil in a roasting tray.
Sprinkle the cinnamon, nutmeg salt & pepper over the veg.
Roast the vegetables in the oven for around 30min, until soft.
Leave the butternut and sweet potato to cool.
Add lentils, roast veg & half the almonds to a mixing bowl.
Mash the mixture together until evenly combined.
Taste and add more seasoning if necessary.
Split the mixture into 6 evenly sized balls.
Shape into burger patties & coat in the remaining almonds.
Drizzle oil into a large non-stick frying pan on medium heat.
Fry the patties for 1min on each side until golden brown.
Put your burger patty on the middle of a whole ice berg leaf.
Wrap your burger up in the lettuce leaf & serve.
TIP: Add favourite burger toppings like guacamole, salsa & fresh sprouts.
WE LOVE this Veggie Burger as the lettuce is a perfect low kilojoule "roll"!
What the dietitian says
Sweet potato is a lower GI alternative with a high soluble fibre & vitamin A content.
Lentils & chickpeas are a good combo of protein, carbs, fibre, minerals, folate & vitamin B to help carry oxygen around the body. Legumes’ low glycaemic index keeps you full for longer!
Avo is low in sugar & high in healthy mono-unsaturated fat. A power house of vitamins & minerals like folate, potassium & lutein (good for eyesight).
Let's celebrate delicious homemade goodness that's not only tasty but healthy too! The Association for Dietetics in South Africa (ADSA) has partnered with Vanessa Marx, head chef at Dear Me, for a series of NutritionConfidence recipes.