Muscle & Fitness UK – July 2019

JULY 2019/MUSCLE & FITNESS 99

THE GYM CHEF

GREEN VEGGIE BURGERS WITH

KALE CRISPS
These vegetarian burgers are packed with spinach and sea-
soned with The Gym Chef ’s Summer BBQ seasoning. They are
moist yet firm due to a bit of baking in the oven before hitting
the BBQ.
Partnered with crispy kale, they are sure to impress.
Top level health statistics, per patty

INGREDIENTS
SERVES 4
Food processor required for patty

BURGER PATTY
2 tsp The Gym Chef Summer BBQ Seasoning

100g fresh spinach

1 onion, finely diced,

4 garlic cloves, crushed

Breadcrumbs from 2-3 slices of bread

1 medium egg

6 sun-dried tomatoes in oil

Salt and pepper

Flour for dusting

BURGER TOPPINGS
1 avocado, sliced

Onion chutney

4 bread rolls

KALE CRISPS
100g of cavolo nero black kale, stalks removed

Olive oil

Salt

Sesame seeds

METHOD

1. Dice onions and garlic finely. Fry onions in a bit of olive oil
   until transparent. Add garlic and Summer BBQ seasoning, and
   heat the spices through. After a few minutes, set aside to cool.


2. Heat oven to 180ºC and line a baking tray with baking paper.


3. Add bread slices to a food processor and whizz until fine
   crumbs are created. Start with two slices, more can be added
   later if the mixture is too wet.


4. Add spinach to the breadcrumbs and pulse to combine.


5. Add sun-dried tomatoes. Pulse to combine.


6. Add cooled onion and garlic, and egg. Pulse to combine.
   If the mixture is quite wet and pattys seem hard to form by
   hand, add a little more bread and pulse to combine.


7. Season with salt and pepper to taste.


8. Flour your hands and create four even pattys. Place each
   one on the lined baking tray.


9. Bake the four pattys in the oven for ten minutes. This forms
   the shape and makes them easier to flip on the BBQ.


10. While the pattys are in the oven, cut the stalks out of the
    cavolo nero, leaving long strips of leaf. Rub the leaves with a
    thin layer of olive oil, making sure to massage into the cracks.


11. Lay the leaves on a microwave safe plate lined with baking
    paper. Sprinkle with a pinch of salt and sesame seeds. Make
    sure they don’t overlap - you may need to do them in batches.


12. Microwave on high for 1 minutes and 20 seconds on each
    side, or until crisp.


13. When the kale is done and pattys cooked, transfer pattys
    to the BBQ to finish off. A few minutes either side should add
    the charred BBQ taste. They may need a spray of oil to prevent
    sticking.


14. Prepare your burger; layer patty, avocado and onion
    chutney in a bun.


15. Enjoy!
    PREPARATION TIME: 20 minutes Cooking time: 30 minutes

THE MACROS

150 5g

CALORIES PROTEIN

14g 8g

C A R B S FAT