Kūmara Burger with Smashed Avocado & Pickled Salad
Try this fresh kūmara burger recipe. Whip up quick, delicious veggie patties topped with smashed avocado and a tangy pickled salad in just 20 mins.
Ingredients
- 1 Bean Supreme Kūmara Burger pack
- 1 ripe avocado
- 2 teaspoons lemon juice
- 2 tablespoons dill, finely chopped
- 1/4 cup mint, finely chopped
- 2 tablespoons canola oil
- 1/2 red onion, finely sliced
- 1 cup baby rocket
- 1/4 cucumber, finely sliced
- 1 teaspoons red chilli, finely chopped
- 1 teaspoons white sugar
- 1/2 teaspoons salt
- 3 tablespoons asian rice wine vinegar
- 4 seeded burger buns
- 1 Bean Supreme Kūmara Burger pack
- 1 ripe avocado
- 2 teaspoons lemon juice
- 2 tablespoons dill, finely chopped
- 1/4 cup mint, finely chopped
- 2 tablespoons canola oil
- 1/2 red onion, finely sliced
- 1 cup baby rocket
- 1/4 cucumber, finely sliced
- 1 teaspoons red chilli, finely chopped
- 1 teaspoons white sugar
- 1/2 teaspoons salt
- 3 tablespoons asian rice wine vinegar
- 4 seeded burger buns
- Step 1 of 5In a bowl, start the pickled salad by adding the Japanese rice wine vinegar, salt, sugar & finely chopped red chilli. Add the thinly sliced red onion and cucumber, mix and allow to pickle for a minimum of 20 minutes.
- Step 2 of 5In a second bowl, spoon out the avocado adding lemon juice & finely chopped dill. Using a fork mix or 'smash' the ingredients together until a chunky consistency is achieved. Add salt and ground black pepper to finish.
- Step 3 of 5Slice your burger buns and warm through in a pre-heated 140˚C oven.
- Step 4 of 5Cook patties in a medium to hot frying pan using canola oil or in a sandwich press using canola oil from a spray can. Both methods will take 6 minutes to heat through and colour.
- Step 5 of 5For assembly toss watercress and mint through the pickle. Generously spread smashed avocado over the base of the bun followed by the kūmara patty and pickled salad. Finish off with the top of the bun.
Method
- Step 1 of 5In a bowl, start the pickled salad by adding the Japanese rice wine vinegar, salt, sugar & finely chopped red chilli. Add the thinly sliced red onion and cucumber, mix and allow to pickle for a minimum of 20 minutes.
- Step 2 of 5In a second bowl, spoon out the avocado adding lemon juice & finely chopped dill. Using a fork mix or 'smash' the ingredients together until a chunky consistency is achieved. Add salt and ground black pepper to finish.
- Step 3 of 5Slice your burger buns and warm through in a pre-heated 140˚C oven.
- Step 4 of 5Cook patties in a medium to hot frying pan using canola oil or in a sandwich press using canola oil from a spray can. Both methods will take 6 minutes to heat through and colour.
- Step 5 of 5For assembly toss watercress and mint through the pickle. Generously spread smashed avocado over the base of the bun followed by the kūmara patty and pickled salad. Finish off with the top of the bun.
Method
- Step 1 of 5In a bowl, start the pickled salad by adding the Japanese rice wine vinegar, salt, sugar & finely chopped red chilli. Add the thinly sliced red onion and cucumber, mix and allow to pickle for a minimum of 20 minutes.
- Step 2 of 5In a second bowl, spoon out the avocado adding lemon juice & finely chopped dill. Using a fork mix or 'smash' the ingredients together until a chunky consistency is achieved. Add salt and ground black pepper to finish.
- Step 3 of 5Slice your burger buns and warm through in a pre-heated 140˚C oven.
- Step 4 of 5Cook patties in a medium to hot frying pan using canola oil or in a sandwich press using canola oil from a spray can. Both methods will take 6 minutes to heat through and colour.
- Step 5 of 5For assembly toss watercress and mint through the pickle. Generously spread smashed avocado over the base of the bun followed by the kūmara patty and pickled salad. Finish off with the top of the bun.