Veggie Burger with Beamy veggie medallion mix

Veggie Burger with Lemon-Avocado Cream and Grilled Zucchini

with Beamy veggie medallion mix (beetroot flavor)

Veggie Burger with Beamy veggie medallion mix

15 min

2 people

Veggie Burger with Lemon-Avocado Cream and Grilled Zucchini

with Beamy veggie medallion mix (beetroot flavor)

15 min

2 people

ingredients for 2 burgers

1 packet of Beamy beet burger mix (about 3.5 oz / 100 g)
⅓ cup + 1 Tbsp water (about 3.5 fl oz / 100 ml)
Gluten-free breadcrumbs (as needed)
2 soft burger buns (whole wheat or multigrain)
1 ripe avocado

Juice of ½ lemon
1 tsp mild mustard (optional)
1 zucchini, thinly sliced
A handful of fresh arugula or baby spinach
Salt, pepper, and extra virgin olive oil to taste

PROCEDure

1

Mash the avocado with lemon juice, salt, and pepper. Add the mustard if you’d like a touch of sweetness and aroma.

2

Drizzle the zucchini slices with olive oil, salt, and pepper. Grill on a hot pan or grill plate for 2–3 minutes per side, until tender and slightly charred.

3

Pour the Beamy beet burger mix into a bowl. Add the water and about 2 tablespoons of olive oil. Stir until smooth and uniform.

4

Shape into patties, coat lightly with breadcrumbs, and cook in a skillet for about 3 minutes per side, or in an air fryer at 350°F (180°C) for 6–8 minutes.

5

Lightly toast the buns. Spread the avocado cream on the bottom half, add the beet patty, grilled zucchini, and arugula. Top with the other half of the bun and enjoy!

PROCEDure

1

Mash the avocado with lemon juice, salt, and pepper. Add the mustard if you’d like a touch of sweetness and aroma.

2

Drizzle the zucchini slices with olive oil, salt, and pepper. Grill on a hot pan or grill plate for 2–3 minutes per side, until tender and slightly charred.

3

Pour the Beamy beet burger mix into a bowl. Add the water and about 2 tablespoons of olive oil. Stir until smooth and uniform.

4

Shape into patties, coat lightly with breadcrumbs, and cook in a skillet for about 3 minutes per side, or in an air fryer at 350°F (180°C) for 6–8 minutes.

5

Lightly toast the buns. Spread the avocado cream on the bottom half, add the beet patty, grilled zucchini, and arugula. Top with the other half of the bun and enjoy!

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Mini cutlets

CRISPY VEGGIE STICKS

Mini cutlets

crispy veggie sticks

Mini cutlets

crispy veggie sticks