I love veggie burgers but they can be a bit of a nuisance to make from scratch. I certainly don’t feel like it after a long day, which is why these Strong Roots Kale and Pumpkin burgers are ideal. Maximum flavour and minimal effort, which is how I like my meals 99.9% of the time.
The burgers are the perfect combo of crispy on the outside and soft on the inside. I’ve served mine with quick pickled cucumber for flare and of course plenty of creamy avocado & mayo sandwiched between a warm wholemeal bun. This is the freshest, fasted comfort food around – try it!
The quick pickled cucumber works best if you make the day before! Peel the cucumber using a regular vegetable peeler into fine slices. Add the slices to a bowl and sprinkle with a generous pinch of salt.
Pour over the olive oil, red cider vinegar and cider vinegar and give the whole thing a good stir. Cover and leave in the fridge overnight or for at least 6 hours.
Preheat the oven to 180 degrees Celsius and line a baking tray with greaseproof paper. Place the strong roots kale and pumpkin burgers on the tray and bake in the oven for 20-25 minutes.
Mash the avocado using the back of a fork and season with salt and pepper.
Half the buns and toast until starting to turn crispy. Cover the bottom with a generous heap of smashed avo and the top with mayo.
Add the burger on top of the avo and then a small handful of greens. Add the pickled cucumber on top of the mayo and then carefully assemble.
Enjoy whilst the burger and bun are still warm. The sharpness and acidity from the pickled cucumber gives this comfort food a real freshness. Enjoy!