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Veggie and beef burgers

Make the best patties ever with these vegetable-pulp beef burgers! They’re filling and nutritious, so why not give it a go for lunch or your next braai?


For the pickled onion
¾ cup white wine vinegar
1 red onion, peeled and thinly sliced
½ tsp sugar
½ tsp salt
For the burger patties
1 cup vegetable pulp (carrot and celery)
400 g beef mince
1 onion, peeled and diced
2 eggs
⅓ cup breadcrumbs
2 tbsp olive oil
1 tbsp cumin
2 tsp chilli flakes
1 tsp salt
1 clove garlic, peeled and crushed
For the coleslaw
3 cups shredded cabbage
1 cup mayonnaise
1 cup double-thick cream
To serve
4 burger buns
1 cup grated mozzarella
Jalapeños, sliced

For the pickled onion
1. Combine all the ingredients. Leave to pickle while you prepare the burgers.
For the burger patties
1. Preheat oven to 190°C.
2. Juice carrots and celery. Mix the pulp with the rest of the ingredients.
3. Divide the mixture into 4 equal portions and shape into patties.
4. In a griddle pan over medium-high heat, cook the patties until cooked through, about 5 minutes per side. Meanwhile, place the buns in the oven and toast for 3 minutes.
For the coleslaw
1. Combine all the ingredients.
To assemble
1. Spread coleslaw on the cut sides of each bun. Sandwich a patty, grated cheese, onion pickle, coriander and jalapeños inside.

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