Serves 6


For the vegetarian patties

2 Tbsp (30ml) olive oil

1 onion, peeled and finely chopped

2 garlic cloves, peeled and crushed

1 Tbsp (15ml) ground cumin

2½ cups (625ml) brown rice, cooked

400g chickpeas, drained

¼ cup (60ml) chopped coriander

¼ cup (60ml) chopped mint


1 red onion, peeled and sliced

6 baby radishes, thinly sliced

½ cup (125ml) red wine vinegar

6 mixed baby beetroot, thinly sliced

1 red pepper

1 brinjal, thinly sliced

¼ cup (60ml) olive oil

Salt and pepper

1/3 cup (80ml) mayonnaise

1 garlic clove, peeled and crushed

2-3 Tomatoes, sliced

2-3 Avocados, sliced


Rocket or basil

6 burger buns, sliced in half and toasted on the braai

Sweet potato chips, cooked according to packet instructions


For the vegetarian patties

Sauté onion, garlic, and cumin in olive oil. Set aside to cool.

Place onion mixture in a food processor with remaining ingredients and blitz.

Shape the mixture into patties using wet hands, and place in the fridge for 30 minutes.

Brush patties with olive oil and place over medium coals and braai until charred and cooked through. Set aside.

Slice rolls in half, brush with olive oil and toast on the braai cut side down, until charred and golden.

For the toppings

Place red onion and radishes in a small bowl and add half the red wine vinegar. Repeat with the beetroot. 

Leave to stand for 30 minutes or until lightly pickled.

Place pepper on the braai and cook, turning frequently, until blackened and blistered. 

Place in a plastic bag and seal for 5 minutes. Peel the blackened skin away. Remove seeds, slice and set aside.

Brush brinjal sliced with olive oil and season with salt and pepper. 

Braai on both sides until cooked through and charred.

Mix mayonnaise with garlic, and season.

Spread toasted rolls with garlic mayonnaise, then assemble burgers with desired toppings, or let your guests to build their own.