Garden burger

You sure are getting your 5-plus a day in these beauties. Perfect for a slow evening watching the sun go down.

Recipe and photography: Sarah Tanner

Makes 4


  • 4 burger buns
  • sprouts
  • gherkins, sliced


  • 1 cup cooked quinoa
  • 1 red onion, chopped
  • 1 cup beetroot, grated
  • 1 cup quinoa flakes, or brown rice flour
  • 1 tsp Himalayan salt
  • freshly ground pepper
  • 2 garlic cloves, crushed
  • 1 tsp bittersweet
  • smoked paprika
  • ¼ cup chopped fresh parsley
  • 1 flax egg (made by combining 1 tbsp flax seeds with 2 tbsp water and leaving to thicken)
  • Avocado pea smash
  • 1 avocado
  • ½ cup frozen peas, defrosted
  • salt and pepper to taste

What to do

For the patties, place all ingredients into a food processor and pulse until you get a nice dough-like texture. Form into patties. Heat a little oil in a non-stick pan and cook the patties around 7 minutes each side, or until lightly crispy before turning. Place the patties on a paper towel to absorb some of the oil.

For the avocado peach smash, mash all ingredients together. Build your burger and enjoy.

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