Still want to enjoy a tasty burger, but not so keen on all the bread that they are usually served with? Well you will absolutely love my healthy and fresh lettuce leaf burger I have created. My kumera and chickpea patties are sweet, nutritious and the perfect pairing to this healthy burger. Place your pattie in your lettuce leaf and add your favourite burger toppings. Top with my lemon and mint dressing and you have a fresh, crisp and very healthy burger. No more guilt for enjoying a burger, you might even have a second.
Lettuce Burgers with Chickpea and Kumera patties and lemon mint yoghurt dressing
Chickpea and Kumera Patties:
1 can organic chickpeas drained and rinsed (400g can)
1 medium size kumera (sweet potato) peeled
1 cup spinach leaves
1 cup kale leaves (de-stemmed)
Small handful parsley (I use flat leaf parsley)
Juice and zest of 1 lemon
Pinch of sea salt and black pepper
1/3 cup spelt flour or chickpea flour (for gluten free)
1 organic free range egg lightly beaten
1 carrot (optional)
1 -2 Tbsp. extra virgin coconut oil for frying
Peel kumera and chop into small cubes. Boil or steam your kumera until tender. Drain and set aside.
Drain and rinse your chickpeas and add to the food processor. Pulse until you create a crumbly consistency.
Add in your kumera and remaining ingredients and process until well combined. Don’t over process as we do not want a puree. I like mine quite chunky.
Remove the blade and take a handful of the mixture and shape into patties (about 7cm diameter and 1cm thick)
Add 2 Tbsp. extra virgin coconut oil to a non-stick fry pan and place on a medium heat. Fry your patties about 3-4 minutes in each side, until golden on both sides.
Lemon Yoghurt Dressing:
1/2 cup natural Greek yoghurt
Juice of half a lemon
Small handful of chopped mint
Add all ingredients into a dish and combine
Assembling your Burger
To serve, lay a large lettuce leaf on a plate (I use Iceberg lettuce or you can use Cos).
Layer with sliced avocado, tomato, grated carrot (you can add other toppings of your choice)
Add your chickpea and kumera pattie and a dollop of your lemon and mint dressing.