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Freekeh burger mix with cashews and basil

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We love a vegie burger but, truth be told, they are a more delicate beast than their beefy cousins, which is why we supply this as a mix rather than patties.

We separately steam freekeh (roasted green wheat) and brown rice as the burger base, then mix it with cooked carrots and onions and a pesto of basil, cashews and parmesan. We use eggs and rice flour to bind the mix then pack it into tubs.  

Onion, carrot, cashews, brown rice, freekeh, free range eggs, parmesan cheese (milk, salt, cultures, non-animal rennet), rice flour, rice bran oil, basil, olive oil, garlic, salt
CONTAINS:
Tree Nuts, Gluten, Dairy, Egg.
MAY CONTAIN TRACES OF:
Peanuts, Shellfish, Fish, Sesame, Soy, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 Per 100gLarge
ENERGY1258kJ5849kJ
PROTEIN11.5g53.6g
FAT TOTAL14.7g68.3g
- SATURATED3.7g17.3g
CARBS29.5g137.0g
- SUGARS4.0g18.7g
SODIUM403mg1876mg
Large:
Makes four big burgers or 16 bite sized patties
Serve as a traditional burger with whatever accompaniments you like or with a rocket salad or slaw and tomato chutney or caramelised onions. Good hot or cold - they make a great office lunch.

Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours.

Defrost fully, then form into burger patties. Cook in an oiled, non-stick frying pan for 6-8 minutes or until crisp and golden on one side. Turn carefully using a spatula, and cook on the other side for a further 4-6 minutes or until heated through. Serve with a green salad or in a sourdough roll with whatever burger fillings you like. Also makes great mini fritters to serve in pita bread with hummus and salad.

Alternatively, you can make a nut loaf. Push the mix into a loaf tin (approximately 8x18cm) and bake in a preheated 180C oven (FF) for about 35 minutes or until golden brown and heated through.