Green Burger Bowl

  • Jan 18, 2018

Green Burger Bowl

I actually get teased at home over how much I like “bowls”. The glory of them is that you can put anything in a bowl, generally in its own little space as if cordoned off by an invisible wall and suddenly you have a “bowl”. Which is confusing because of the dish vs. kitchenware double entendre-thing.

There are two reasons I like them, over and above just liking food in general. The first is that it doesn’t seem like it’s anything special because it doesn’t have a name. It’s just “stuff from the fridge”. Not ragu, carbonara, poké, etc. Just, you know, a night of emptying the fridge. But then you slap the word “bowl” to it and suddenly you have a dish!

The next is that in little ways I can be a bit obsessive. And anxious. And growing up, I wouldn’t eat my food if it touched. Or I’d eat around the bits that were touching. People have said “but it all mixes in your tummy anyway!”, but that’s ridiculous because I don’t have taste buds in my tummy and I like the taste of each individual food. Which we could assume is how I landed up starting Give a Fork with Tamzyn.  One of these fridge-emptying nights and a craving for green things lead me to throw every green vegetable I had into a food processor, applying my previous burger-making experience (here,& here) and sort of just hoping for the best. I mean, how bad can a veggie burger ever really go when it’s made from fresh produce? By following the principles of using a pulse for meatiness, a grain and a gluten-free flour to help bind, all of our favourite seasonings and then winging it from there – we were sure to make it work. A great thing about a burger is if the mixture is too damp, you can always add a little more flour.

Once we’d worked them into patty shapes, we popped them in the oven and went about building the rest of our bowl. Because these burgers are bunless, they make great warm weather dinners. Use the ingredients of the season to inspire you as you build your bowl, or you could just clean out your fridge and hope for the best!

This patty is great to hide some extra vegetables from yourself, your children, your gran who hates broccoli… you catch the drift. The flavours mix together to taste decidedly not “green” as you might expect, but rather hearty and savoury and just yum. When I made this the first time I covered everything in a homemade guacamole, but this time we kept the avocado on the side so you could actually see what was going on. I’d always opt for the guacamole though – and be generous with it. Be genergous in general.  Recipe


For the Burgers

Makes 8 burgers

  • 1/4 cup Bulgar Wheat
  • 4 Zucchinis, grated and liquid squeezed out
  • 1 Head Broccoli, chopped into florets
  • 4 Spring Onions, roughly chopped
  • 1/4 Brown Onion, roughly chopped
  • 1 tin Chickpeas, liquid drained
  • 1tbsp Tahini
  • 2tbsp Tomato Paste
  • 1tbsp Nutritional yeast
  • 1tbsp Chickpea Flour
  • 15g Parsley, stems removed

For the Bowl

  • 6 Small Radish, thinly sliced
  • 120g Rocket
  • 120g Baby Spinach
  • 300g Brussel Sprouts, halved
  • 15g Mixed Seeds
  • 1 Avocado, halved and sliced


  • 1 Orange
  • 1 Lime, juiced
  • 2tbsp Olive Oil

For the Burgers

  1. Preheat your oven to 200 degrees Celcius and line a baking sheet with baking paper.
  2. Spread your halved brussel sprouts on a baking sheet, season with salt and pepper and drizzle with olive oil. Roast them in the oven for approximately for 20min. Once cooked remove from the oven and set aside in a separate bowl to cool.
  3. In a small pot bring 1/2cup of water to a simmer and add your 1/4 cup of bulgar wheat. Stirring occasionally until cooked. If you find that the water has simmered down but your bulgar wheat is not soft, add some more water. Approximately 10min, set aside and let cool.
  4. While your bulgar wheat is cooling down, prep all your remaining burger ingredients as listed above. Add them all, including the bulgar wheat, to a food processor and pulse until combined and the contents resemble sticky dough. If you find the dough is too sticky to work with add some extra chickpea flour, a little at a time.
  5. Once the dough is the right consistency, using a tablespoon, scoop heaped sized amounts onto a lined baking sheet and bake for 30-40 minutes, flipping them halfway.
  6. While your burgers are in the oven prep your burger bowl ingredients and split them over 2 bowls. Layer the ingredients, starting with your baby spinach, followed by the rocket, brussel sprouts, avocado, and radish.
  7. In a small bowl whisk together your dressing ingredients and set aside for serving.
  8. Once your burgers are done in the oven, add one-two burgers to each bowl, scatter the mixed seeds, add a drizzle of your citrus dressing and enjoy!