Mixed Sprouts Burger recipe


  • Mixed sprouts – 2 cups, cooked until soft (I have used chickpeas, moong and peas)
  • Grated onion – ¼ cup
  • Grated carrots – ½ cup
  • Baby spinach – 20 leaves, finely chopped
  • Cilantro – ¼ cup, finely chopped
  • Ground almonds – ¼ cup
  • Ground flax seeds/flax meal – 2 tbsp
  • Grated ginger – 1 tbsp
  • Garlic – 2 cloves, minced
  • Cumin powder – 1 tsp
  • Red pepper flakes – 1 tsp
  • Salt
  • Bread crumbs – ½ cup or as needed
  • Corn flour – 1 tbsp or as needed (1 egg can be substituted)
  • Oil

Cooking Instructions

Mash the cooked sprouts while they are warm, and add all the ingredients except bread crumbs, corn flour and oil. Mix gently until well combined. Depending on the moisture in the mix, start with ¼ cup of breadcrumbs and add more as needed. Finally add 1 tbsp (or more) of corn flour, to help the patties hold their shape. Refrigerate the mixture for at least 20 minutes.

When ready, shape them into equal sized patties. At this point, you can freeze them individually on a plate for 30 minutes, then double wrap in foil and store in the freezer for six weeks.

When its time to serve, sear the patties on a hot griddle with a drizzle of oil.

Serve on a burger bun with lettuce and tomato. Or, serve the patties by themselves with a side salad. They are quite filling.

02 Mar 2011     1361 views     NON-Vegetarian       Burgers > Vegetable

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