Our own meatless homemade burger pattie recipe, using homegrown sprouts :D 

For gluten free option, swap out to GF buns!

 

PREPARATION: 20 MIN   |   COOKING: 8MIN   |   READY IN: 30 MIN 

 

Ingredients 

• 1C homegrown chickpea sprouts  
• 1C homegrown mung bean sprouts 
• 150g firm tofu
• 100g mushrooms, sliced
• 2 garlic cloves
• 2 tsp tapioca flour
• 1/2 tsp paprika
• 1/2 tsp cumin powder
• Olive oil
• Some chilli flakes
• salt & pepper to taste
• parsley & coriander
• 4 burger buns 
• lettuce, tomato, cheese, pickles, mayo (and any other sauce that you prefer)

Method

Making patties

1. Cook homegrown chickpeas & mung beans and drain very well.
2. Slice and cook the mushrooms in a frying pan with a little bit of olive oil until soft and juicy.
3. Place cooked chickpeas, mushrooms, garlic and firm tofu in the food processor, and blend until it turns into a rough paste.
4. Transfer this mixture to a big bowl and add cooked mung beans and the rest of the spice and herbs. Add tapioca flour. * Tapioca flour helps to combine the patty together.
5. Shape into 4-6 patties, between 1.5 – 1.8 cm thick.
6. Heat 2-3 tbsp. of olive oil on the stove over medium to medium-high heat and cook until it turns to a deep, golden brown colour and is crispy. 4 minutes one side and then flip and cook for 4 minutes on the other side.

Assemble

1. Grill/toast the burger buns
2. Place mayonnaise, lettuce, cooked patties, sliced tomato, pickle, more mayonnaise and cheese to finish.