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.  

Cracked freekeh, brown rice, parmesan, cashews, basil, carrot, onion, garlic, egg, virgin olive oil, salt.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 
PER BURGER
ENERGY
1494kj
PROTEIN
13g
FAT TOTAL
18.5g
- SATURATED
4.55g
CARBS
30.9g
- SUGARS
4.3g
SODIUM
416mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.
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 or school lunch.

Defrost before use.

You can form this mix into patties of whatever size you like - little, bite-size falafel-shaped nuggets, big burgers or even - crazy times - one big nut-loaf, in a nod to the 70s.

Cook in an oiled, non-stick frying pan for 6-8 minutes a side (3-4 for mini burgers) or until crisp and golden and warmed right through.

If you're going to make a nut-loaf, shape into an 8 x 18 cm (approximately) loaf on a baking paper-lined tray and bake in a 180C oven for 35 minutes or until golden.