100g/3½ vegetarian mince*
75g/1¾oz cooked, mashed potato
1 small zucchini, grated
1 carrot, grated
1 tbsp chopped chives
1 tsp chopped parsley
2 slices gluten free bread, grated into breadcrumbs
2 free-range eggs
For the salsa
2 tbsp olive oil
1 tsp balsamic vinegar
1 tbsp garlic infused oil
1 red chili, deseeded and chopped
10 tomatoes, quartered
5 basil leaves
4 gluten free rolls and lettuce
*Check vegetarian mince ingredients and avoid soya mince or soya variations. If unsure simply replace the veggie mince with cooked quinoa.
Serves - 4
Preheat the oven to 200C/400F/Gas 6. Mix the veggie burger ingredients together in a bowl until well combined.
Divide the mixture into four equal portions, then roll each portion into a ball and gently squash into a burger shape. Put each burger onto a baking tray and drizzle with a little of the oil.
Bake in the oven for 18-20 minutes, or until cooked through.
To make the salsa, mix the ingredients in a bowl. Season with freshly ground black pepper.
Serve the burgers in a gluten free bun with lettuce and the salsa spooned alongside.
Recipe adapted from: Good Food