The Ultimate Veggie Burger Stack

Not one for the feint hearted, possibly a time to use cutlery but the boys manage to eat these with their hands and they don’t even ask for tomato ketchup/sauce!

Feel free to vary the stack, omit and add as you like! For the gluten free option I just make myself a salad with the various components add the burger and then a little fresh lime juice to finish it off.

Serves 6.

Ingredieints

2x420g tins four bean mix

50g diced shallot or red onion

30g fresh coriander

1 red chilli, deseeded and roughly chopped

zest of 1 lime

salt and pepper

20g rice flour

oil to fry in

2 tomatoes, thinly sliced

1 avocado, mashed

A handful of snow pea shoots

1 or 2 capsicums/peppers cut into rings

6 eggs

Method

In a food processor, process the beans, onion, coriander, chilli, salt and pepper to make a lumpy paste.

Heat a large pan over medium to high heat, add a little oil.

Pour the rice flour on to a plate.

Divide the bean mix into 6 balls, flatten into patties and move them around in the rice flour to cover.

Once the pan is hot, slide the patties in, cook on both sides until golden.

In the same pan if its big enough or another if necessary, add the capsicum rings, allow to warm through for 30secs and then crack an egg egg into each one. Allow to cook until the white is cooked but the yolk is still runny.

Stack your burger, mashed avocado, tomato slices, snow pea shoots, bean burger and finally the capsicum egg.