Going ‘meatless’ a couple of times a week has significant benefits for our health, and can help slow the creep of those pesky extras kilos over time. On Minus the Meat we see Nikki and Jimmy battle it out in the kitchen to make delicious and healthy recipes the whole family can enjoy. This week – Jimmy scoffs at Nikki’s zucchini and chickpea Moroccan veggie burgers, accusing her of burger sacrilege. Can he be won over by Nikki’s healthy take on one of our favourite guilty pleasures?


Ingredients

With meat

  • Beef mince
  • Garlic cloves
  • Dried oregano
  • Parsley
  • Breadcrumbs
  • Onions
  • Tomato paste
  • Egg
  • Salt
  • Focaccia bread, cut into mini sized buns
  • Tomato
  • Cheddar cheese slices
  • Rocket

Without meat

  • Chickpeas
  • Zucchini
  • Ground cumin
  • Onion
  • Garlic
  • Coriander
  • Breadcrumbs
  • Egg
  • Salt
  • Tomato
  • Rocket
  • Roast capsicum
  • Focaccia bread, cut into mini sized buns
  • Low fat yoghurt
  • Lemon juice

Method

  1. For the non-meat version, blitz the chickpeas in a food processor until it forms a mince like consistency.
  2. For the meat version combine the mince with the remaining ingredients.
  3. For the non-meat version, squeeze the excess water from the zucchini.
  4. Combine all ingredients using your hands and form into mini patty sized mounds.
  5. Heat olive oil in a fry pan, cook patties on both sides until cooked through and golden brown.
  6. Toast the focaccia bread until toasted (golden brown) on both sides.
  7. For the non-meat version, mix together the yoghurt and lemon juice to use as a sauce by drizzling over the patties.
  8. Stack ingredients on the buns to serve.

 

Tonic TV | T-S056 | S02E11