These sunflower mince and chickpea burgers are jam-packed with omegas, protein and, of course flavour! Quick and easy to whip up, they are the perfect weeknight meal or a tasty plant-based option for summer BBQ's. This recipe was created by Alice Katie Hughes, www.alicekatiehughes.com
Ingredients
🌱 = Get It From The Source
BURGER PATTY
100g organic sunflower mince 🌱
300ml water
50g organic sundried tomatoes 🌱
1 onion, diced
2 tbsp olive oil 🌱
2 tbsp smoked paprika 🌱
1 tsp garlic powder 🌱
1 tsp cumin 🌱
125g organic chickpeas,
uncooked 🌱
(500g cooked chickpeas)
BALSAMIC ONIONS
2 red onions, sliced
1 tbsp olive oil 🌱
2 tbsp organic balsamic
vinegar 🌱
1 tbsp organic maple syrup 🌱
TAHINI AIOLI
4 tbsp organic tahini 🌱
4 tbsp water
1 clove garlic
1/2 tsp fine himalayan salt 🌱
EXTRAS
2 handfuls rocket
1-2 tomatoes, sliced
6-8 burger buns, toasted
EQUIPMENT USED
food processor/mini chopper
Method
METHOD
Preheat your oven to 180°C.
Soak the sunflower mince in a bowl with 300ml water. In a seperate bowl soak the sundried tomatoes in boiling water.
Heat a large pan to a medium heat and fry your onion in olive oil for 2-3 minutes. Add your smoked paprika, garlic powder and cumin and fry for a further 30 seconds before adding your sunflower mince and cooked chickpeas. Continue to fry for 3-5 minutes until everything is fully coated in the spices and excess water has evaporated, then remove from the heat.
Remove the sundried tomatoes from the water and roughly chop. Make sure to reserve the liquid for later.
Add your sunflower mince and chickpea mix, sundried tomatoes, and a 1-2 tbsp of the reserved tomato liquid to a food processor. Pulse until the mixture becomes sticky, but not smooth. Add extra liquid to help combine if the mixture feels dry.
Once cooled slightly divide the mixture into 6-8 equal patties. Place on a baking tray and drizzle with a little extra oil and bake for 15-20 minutes until golden.
For the balsamic onions, heat a pan to a medium heat with the olive oil and fry onions for 5-10 minutes until transparent. Add the balsamic vinegar, maple syrup and season and cook until onions become glossy and caramelised. Set aside.
For the tahini sauce whisk tahini, water, crushed garlic and salt in a bowl until smooth.
Stack your burger buns, with rocket, sunflower burger, tahini aioli, sliced tomatoes, balsamic onions and enjoy.
