Makes: 6 medium burger Pattys
Ok where to start…. To begin with, I see many paleo recipes that contain eggs, and I come across loads of vegan burger pattys that use flour or stacks of beans/legumes. I was inspired to create the ultimate healthy burger Pattys.
Im talking, VEGAN, PALEO, GLUTEN FREE, NUT FREE and all the rest.
These burger patties use clean and damn delicious ingredients.
They are moist and make you feel nourished and vibrant. I always choose to eat food that contain ingredients to keep my skin beautiful, energy up and tummy happy.
I opted to use homemade sunflower seed meal for this recipe because of a few reasons.
Its SOOO much cheaper than almond meal and my priority is always sourcing the most affordable ingredients I can. You can buy a bulk bag of sunflower seeds for around $3 in contrast to 500g of almond meal costing you over $15 !
Some of you have nut allergies, so this recipe is like a dream.
Sunflower seed meal is darn delicious. Ive started using it in my baked goods as well, and it adds a different element.
Serve your burger Pattys how you like them. You can make a traditional burger using buns or opt for a lettuce wrap or burger salad bowl.
2 medium Beetroots
2 large carrot's
1 cup of cooked pumpkin mashed
Flour like substance:
1 cup sunflower seeds meal
1/2 cup of ground flax meal
1 cup of coconut flakes to roll
1/2 cup of sliced shallots
1/4 cup nutritional yeast
1/2 cup chopped fresh herbs
2 tbsp apple cider vinegar
2 tbsp of curry powder
2 tsp cumin
1 1/2 tsp Salt
1 tbsp mustard
Chosen burger ingredients to serve:
Nuts and seeds
Cook your vegetables by steaming or roasting. If roasting, preheat you over to 200 degrees on the roast vegetable setting if you have a smart oven.
Slice the vegetables and coat with 1 tbsp of olive oil. Evenly space them on baking paper on an oven tray. Bake for 45-50 minutes.
Process sunflower seeds in a blender or food processor until flour like constancy.
In a large bowl combine the dry ingredients except for the shredded coconut. Mix the sunflower meal, flax, herbs flavouring, nutritional yeast and chopped shallots until combined.
Hand Mash or process the cooked vegetables in a blender or food processor. Once mashed add your remaining wet ingredients.
Combine all the wet and dry together in a large mixing bowl.
Heat 1-2 tbsp of olive oil in a large fry pan.
Place the shredded coconut In a large bowl, take a handful of patty mix and roll it in the coconut flakes to your desired shape. Place in the pan to fry. Shape and mould the rest of the mix until you have formed all your Pattys.
Cook for around 15 minutes flipping halfway.