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Bacon burger
Bacon burger
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Delicious and versatile mixed vegetable burgers can easily be made vegetarian by skipping the bacon.
Ingredients:
  • 500g piece butternut pumpkin, peeled, deseeded, cut into 1.5cm cubes
  • 300g coliban potatoes, peeled, cut into 1.5cm cubes
  • 1 zucchini, grated
  • 3 green onions, thinly sliced
  • 250.00 ml frozen peas and corn, thawed
  • 125.00 ml fresh breadcrumbs
  • 57.50 gm vegetable oil
  • 8 rashers short-cut bacon
  • 4 large bread rolls, split, toasted
  • 4 iceberg lettuce leaves, shredded
  • 2 tomatoes, sliced
  • Baxters tomato chutney, to serve
  • French fries, to serve
Instructions:
  • Preheat the oven to 160°C. In a microwave-safe plate, place the pumpkin and potatoes. Cover and microwave on HIGH for 8 minutes until just tender. Drain and transfer to a bowl. Roughly mash with a masher and let it cool for 10 minutes.
  • Prepare the zucchini by squeezing out any excess liquid. Combine zucchini, onions, peas, corn, breadcrumbs with the pumpkin mixture. Season with salt and pepper, then thoroughly mix. Form the mixture into four 2cm-thick patties.
  • In a large frying pan over medium-high heat, heat oil. Cook patties for 3 minutes on each side or until golden brown. Remove to a tray and keep warm in the oven. Cook bacon in the same pan for 2 minutes on each side until golden and crispy.
  • Lay lettuce on bun bases, stack patties, tomato, bacon, chutney, and add bun tops. Serve with fries.

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