Pulp burger, jamie magazine

 A delicious seed burger

A good burger should be served on a crisp bun, dressed with with some crunchy vegetables and a tangy sauce. Sink your teeth into this healthy seed burger for the ultimate vegetarian treat

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Quantity: 6 large burgers


350 g veggie and fruit pulp
50 g toasted sunflower seeds
25 g toasted sesame seeds
1 shallot, finely chopped
30 g breadcrumbs
3 tablespoons olive oil
2 cloves minced garlic
Sea salt
6 crispy buns
6 tablespoons of mustard mayonnaise
6 crispy lettuce leaves
1 carrot, thinly sliced or grated
Extra: a biscuit cutter about 8-10 cm diameter


Preheat the oven tot 180C.

Line a baking tray with baking paper. Kneed all the ingredient to a stiff dough and form into round disc shaped patties with a biscuit cutter. Place the patties on the baking tray lined with baking parchment and bake for 25 minutes. Heat the olive oil in a large frying pan and crisp the outside of the patties in olive oil. Spit the buns and serve the patties on buns with lettuce, cucumber thins slices of carrot and mustard mayonnaise.