WILD EARTH BURGERS
Makes 10 delicious burgers
These are high in fibre, antioxidants and protein to aid muscle repair and help energise the body.
INGREDIENTS
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
METHOD
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 – mix to combine.
FORM into burgers then roll in sesame seeds. Rest in fridge 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 hot or cold, served with smashed avocado and a squeeze of lime.
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.