This burger is super nutritious and tastes great too-  the kids wont be complaining about eating veggies with this lunch idea!

INGREDIENTS:

• 120g pumpkin
• 1/2 400g can kidney beans
• 100g firm tofu
• 1 spring onion
• 1 clove garlic, crushed
• 1 cup mushrooms, finely chopped
• 1/4 teaspoon celery salt
• 1 teaspoon smoked paprika
• 2 crusty bread rolls or burger buns cut in half
• 2 teaspoons Tablelands Dairy Free Buttery Spread or Tablelands Reduce Cholesterol Spread
• 1 cos lettuce, leaves separated, washed and dried
• 1 tomato, sliced
• Grated beetroot
• 1 cucumber, sliced
• Tomato relish, to serve

METHOD:

1. Pre-heat oven to 220°C/200°C fan-forced. Cut pumpkin into thin slices, place in a single layer in a baking dish and spray with oil. Roast for 15 to 20 minutes or until tender.
2. In a large bowl, mash beans and tofu and add spring onion, garlic, mushrooms, celery salt and smoked paprika. Mix well with your hands and form into two large patties.
3. Spray a medium frying pan with oil and set over a medium heat. Cook patties, turning until brown. Place patties in a pre-heated oven for 10 minutes to finish cooking. Set aside to cool and firm up.
4. Toast the rolls and spread with Tablelands Dairy Free Buttery Spread.
5. Top with lettuce, vegan burger, tomato, roast pumpkin, beetroot and cucumber.
6. Dollop the tomato relish on top and serve.