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Oatey Burgers with Chilli Lime Dipping Sauce


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Ingredients

15 piece(s)

  • 1 medium onion, peeled and halved
  • 4 cloves garlic
  • 700 g water
  • 2 tbsp yeast extract or nutritional yeast flakes
  • 50 g sachet tomato paste
  • 350 g rolled oats
  • 2 tsp dried rosemary
  • 2 tsp dried thyme
  • 2 tsp dried basil
  • 50 g tamari, soy sauce or shoyu
  • 50 g sunflower seeds
  • Breadcrumbs or seasoned flour for forming burgers
  • Oil for drizzling (optional)
  • Chilli Lime Dipping Sauce;
  • Zest and juice 1 lime
  • 1 whole red chilli (de-seeded for less heat)
  • Handful Thai basil leaves
  • 150 g coconut cream
  • 50 sweet chilli sauce (see Cyndi O’Meara’s Healthy Eating Cookbook)
  • Small 20 cent size piece palm sugar, or 1 tbsp raw sugar
  • 2 tbsp tamari, soy sauce or shoyu
  • 6
    20min
    Preparation 20min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
5

Recipe's preparation

  1. Preheat
    oven to 200ºC.



    Place
    onion and garlic into TM bowl and chop for 4
    secs
    /sp 6.



    Add
    remaining ingredients and cook for 5 mins/90ºC/sp 3. Cook a further 4
    mins/sp 4
    .



    Cool
    completely before forming patties with wet hands. Toss each in a little flour
    or breadcrumbs. Place onto lined tray, drizzle with oil and cook for 40 minutes
    until golden.



    Serve
    hot with Chilli Lime Dipping Sauce or as a burger with fresh rolls, salad and
    chutney.

    Chilli Lime Dipping Sauce

    Place
    lime zest, chilli and basil into TM bowl and mill for 10 secs/sp 9.



    Add
    remaining ingredients and blend a further 20
    secs
    /sp 7. Chill before serving.

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Tip

These
will reheat well if quickly pan fried in a lightly oiled pan. You could also
reheat them on a BBQ plate for added flavour.

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