The Perfect Burger Patty

View our recipe below on how to create our perfect burger patty.

This recipe is so quick and easy to make. Even the fussy eaters in your household will be looking forward to this one.

Serves 2

What you will need:

• 1 tbsp avocado oil (or olive oil)
• 2 tbsp rosemary
• 200g beef mince
• 1/4 cup breadcrumbs
• 1 egg
• 1 tbsp lemon
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp pepper

What you need to do:

1. In a bowl combine the beef mince, breadcrumbs, egg, salt, pepper, rosemary and lemon. Stir until all ingredients are evenly spread throughout the bowl.
2. Split the mixture in two even servings and shape into round patties.
3. Add the oil to a fry pan and cook the patties on a medium heat for 5 minutes on each side
4. Meanwhile get your burger bun and toppings ready. Everyone has their own way of doing this so we will leave this for you to decide. We usually just add pickles, tomato and lettuce and add a mayonnaise or spicy sauce.
5. Add your patty to your bun and enjoy!

The patties do well in the fridge and reheated the next morning as well. We haven’t tried to freeze them before but we are sure this would work also.

We hope this perfect burger patty recipe was easy to follow. Let us know if you try it and if you suggest any changes to suit you!

You can also check out some of our other favourite recipes here.

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Vegan Lentil Bolognese

View our recipe below on how to create our lentil bolognese.

Serves: 4

What you’ll need:

• 350g spaghetti (or pasta of your choice)
• 1 tbsp avocado oil (or olive oil)
• 1 carrot
• 1 zucchini
• 1 brown onion
• 4 small mushrooms
• 2 garlic gloves
• 400 g can of finely chopped tomatoes
• 2 tbsp tomato paste
• 400 g can of lentils
• 1 cup vegetable stock
• 1 tbsp lemon juice
• 1 tbsp Italian seasoning
• 1 handful spinach
• 2 tbsp nutritional yeast (optional)
• salt, pepper and chilli flakes to taste

What you need to do:

1. Diced the brown onion and carrot and add them to a pan with your oil. Cook for 5 minutes.
2. Meanwhile, dice the zucchini, mushrooms and garlic and add to pan for a further 2 minutes.
3. Add the tomato paste and mix to cover the vegetables. Then add your vegetable stock and can of tomatoes. Mix together and add the Italian seasoning, salt, pepper and chilli flakes. Place a lid on top and let simmer for 10 minutes.
4. Boil a pot of water, once boiled add your pasta and a pinch of salt. Follow instructions according to the packaging of the pasta.
5. Once the sauce has been simmering for 10 minutes add your lentils, spinach and lemon juice. Return to simmer until pasta is ready and spinach leaves have shriveled.
6. When the pasta is done, drain the water and serve evenly between your dishes. Add pasta sauce on top and mix. Add nutritional yeast for a cheese flavour.

Enjoy! We usually double the serving of sauce and put the rest in the freezer for an easy dinner another night. It does well and keeps its taste after defrosting.

This meal also goes well being reheated the next day after refrigeration.

We hope this lentil bolognese recipe was easy to follow. Let us know if you try it and if you suggest any changes to suit you!

Eggplant Parmigiana

View our recipe below on how to create our eggplant parmigiana.

Serves: 4

What you’ll need:

• 1 eggplant
• 2 cups almond meal
• 1 1/2 cup plain flour
• 1 egg
• 2 cloves garlic
• 3 cups passata
• 1 tbsp nutritional yeast (or regular cheese)
• 1 tsp chilli flakes
• 1 tbsp Italian seasoning
• 2 tbsp avocado oil (or oil of your choice)
• 2 tbsp water
• Salt and pepper to taste

What you need to do:

1. Preheat your oven to 180 degrees celsius
2. Slice your eggplant into even thick (about 2cm) round pieces. sprinkle with salt and place between two sheets of paper towel to dry out the slices.
3. Meanwhile use three bowls to create your mixtures, first being flour, then egg and water and finally almond meal, Italian seasoning, salt, pepper and nutritional yeast
4. After your eggplant has been drying for about 10 minutes remove from the paper towels and remove any excess salt. Add oil to each of the slices and then dip in the flour, egg and almond meal mixtures and place on a baking dish (we recommend you use baking paper). Cook your eggplant for 15 minutes
5. Meanwhile start making your sauce. Add to a pan your oil, passata, garlic, salt, pepper and chilli flakes. Simmer for 10 minutes
6. After your eggplant slices have been in the oven 15 minutes, remove and flip them over. Add your passata sauce on both the bottom and top of each slice. Bake for a further 15 minutes
7. Serve

We serve this with potato and any vegetables that we have available. Feel free to add your own twist to this.

This meal goes well being reheated the next day after refrigeration.

We hope this eggplant parmigiana recipe was easy to follow. Let us know if you try it and if you suggest any changes to suit you!

Sundried Tomato Creamy Pasta (Vegan)

View our recipe below on how to create our sundried tomato creamy pasta.

Serves: 2

What you’ll need:

• 250g pasta of your choice (we prefer penne)
• 1/2 tsp olive oil
• 2 garlic gloves
• 1 tbsp cornflour
• 1 cup almond milk (unsweetened)
• 3/4 cup sundried tomato (in oil)
• 2 tbsp nutritional yeast
• 1/2 onion (diced large)
• 1/2 cup broccoli
• 1/4 cup olives
• 1/4 cup yellow capsicum
• 1/2 cup spinach
• 1 tsp chilli flakes
• Salt & pepper to taste

What you need to do:

• Start boiling your pasta waster (add a little salt) as you get the rest of the recipe ready. Add pasta and follow packet instructions once water is boiled. Then set aside once drained.
• In your fry pan add your olive oil and garlic, cook until fragrant (about 1 minute) and add your cornflour. Sprinkle with salt and add your cup of almond milk. It will start to gain thickness as you stir it – then add to a blender.
• Add half of your measured sundried tomatoes (oil drained), nutritional yeast and 1/4 cup of water and add to the blender with your garlic mix. Blend and set this aside.
• In a pan add some oil olive, onion, the remaining sundried tomatoes – cook for 2 minutes. Add your broccoli, olives, yellow capsicum and spinach. Season with salt, pepper and chilli flakes to your taste.
• Add your drained pasta back to your pot and adjust your stove to low heat. Add your sauce from the blender plus your vegetable mix onto the pasta and mix until the sauce is warm and mixed through.
• Serve into your dishes, add extra salt and pepper to taste.

Tip: Add garlic bread to the side to complete the meal.

This meal goes well being reheated the next day after refrigeration.

We hope this sundried tomato creamy pasta recipe was easy to follow. Let us know if you try it and if you suggest any changes to suit you!