For our new sunflower burger, Jared has been inspired by a dish his mother used to make back in New Zealand. Here we have chickpeas with lots of sage, onion, sunflower-, pumpkin- and flaxseeds with a pinch of smoked chipotle. As if that wasn’t enough, there’s another tasty surprise in the form of dried apricots. Yummy!
Bild på solrosburgarens förpackning
4 x 85 g = 340 g
Share on FacebookTweet about this on TwitterPin on PinterestShare on YummlyEmail this to someonePrint this page

Recipes that work perfectly with our Sunflower Burgers

Ingredients

Chickpeas*(38%), onion*(23%), carrots*, sunflower seeds*(7,5%), apricots, tomato concentrate*, potato starch*, lentil fluor*, garlic*, pumpkin seeds*(2,5%), flaxseeds*, salt, sage*(0,3%), black pepper* and chipotle*(0,1%).

*= Organic ingredient, SE-EKO-07

Nutritional value per 100g

Energy 716 kj / 171 kcal
Fat 6,4 g
– of which saturates  0,8 g
Carbohydrates 18,7 g
– of which sugars  5,0 g
Fiber 5,3 g
Protein 7,5 g
Sodium 0,5 g
– salt equivalent 1,0 g

Preparation

Frying pan: 7-8 minutes, medium heat. Fry direct from frozen.

Heat up 1-2 mm of oil in the pan. If the oil gently sizzles when you touch the edge of the burger in the oil, you have the correct temperature. Lay the burger in the oil and gently shake the pan to move the burger a little. This will prevent the burger from sticking, and give you a lovely crispy surface. After 4 minutes when the edges have turned golden brown, gently turn. Shake the pan and leave for 3 minutes more. Serve when golden and crispy!