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!
4 x 85 g = 340 g
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!