SUNFLOWER AND SESAME BURGERS

Everybody loves a burger right? The beauty of eating a plant based diet is that you get very creative with what can be squashed into a burger shape. Beans, lentils, quinoa, various vegetables, seeds, nuts…. Some combinations have resulted in lukewarm response but my latest creation was a very successful one.

The successful formula seems to be: beans and tahini to bind the ingredients, veggies to bulk up the burgers and nuts and/or seed for crunch. Sometimes breadcrumbs or chickpea flour if they don’t seem to keep their shape. Finally some flavourings like spices, seeds, herbs, soya sauce, ketchup, salsa, chutney…It’s very easy :)

You can prepare your burgers ahead, leave them in the fridge to firm up and cook later. This amount makes 4 very large burgers or 8 medium ones. I size mine according to the burger buns I happen to have. Bake these till golden brown, the seeds are going to crisp up making the burgers delicious. Add some toppings and a crunchy salad (slaw is perfect) for a great midweek meal.




SUNFLOWER AND SESAME BURGERS
makes 8 medium burgers or 4 large ones
serves 4

ingredients:
1 large carrot (about 200g, 1/2lb), grated
2 leeks, thoroughly washed, finely shredded
1 tin of beans (I used red kidney)
1 cup of sunflower seeds
1/2 cup sesame seeds
1 Tbs tahini sauce
1 tsp vegetable bouillon powder (I used vegan Marigold powder)
1 Tbs soya sauces (tamari or shoyu)

method:

• In a large bowl combine the carrot and leeks. Add the beans, using a potato masher mash into the leeks and carrots.
• Add rest of the ingredients and mix well together using hands.
• Shape into 8 burgers.
• Place on a parchment paper lined baking tray and bake at 180C for 30 min, turning the burgers halfway through. Bake till golden brown.
• Serve in a burger bun with your favourite toppings.

Tags: seeds, beans, burger