Method
Heat the oil in a large frying pan or on your flat BBQ grill and cook the Happy Patties for 4-5 minutes on each side until golden and cooked through.
Meanwhile, mix the yoghurt, garlic, spring onion, diced cucumber and salt and pepper together in a small bowl.
Lightly grill the sliced burger buns on the BBQ or under the grill in the oven until starting to brown. Slather on a generous spoon of the yoghurt sauce on the burger base, top with the cooked Happy Patty, top with cucumber, pickled red onion, and micro herbs.
Serve immediately and gobble them up !
Tips: Instead of yoghurt sauce try a beetroot hummus.
For sliders, grab a pack of Food Nation Amaze Balls and flatten them with the palm of your hand for mini patties
Ingredients
- 2 tbsp olive oil
- 400g pack of Beetroot, Kumara and Kiwi Quinoa Happy Patties
- 1 cup Greek yoghurt
- 1 clove garlic, finely chopped
- 1 spring onion, whites and greens finely sliced
- 1/4 cucumber finely diced
- Salt and pepper, to taste
- 1/4 cucumber, finely cut or peeled into ribbons
- Pickled red onion (see recipe here https://foodnation.co.nz/recipe/mexican-corn-red-pepper-tostadas/)
- 1/4 cup micro cress
- 4 large burger buns
