- INGREDIENTS
- HOW TO MAKE
INGREDIENTS
- 40g Almonds
- 1 Tbsp Sunflower Seeds
- 1 Tbsp Pumpkin Seeds
- 100g Fresh Garden Peas
- 100g Butter Beans
- 30g Fresh Mint
- 1/2 Tsp Ground Cumin
- 1/2 Tsp Ground Cayenne Pepper
- 1/2 Tsp Himalayan Rock Salt
- 1 Tbsp Extra Virgin Olive Oil
- 1/2 medium Avocado
- 2 Gluten-Free Buns
- 1 Beef Tomato
- 1 small Romaine Lettuce
- 1/2 Tsp Black Pepper
- 1 Lime
- 2 Wooden Skewers
HOW TO MAKE
Prepare: Put the almonds, sunflower and pumpkin seeds in a food processor and blitz until they turn into a 'flour'. Keep a handful of the 'flour' to one side to coat the finished burgers. Put the peas, butter beans, mint, cumin, cayenne pepper and salt into the food processor and blend into a paste.
Shape: Divide the mixture in half using your (clean!) hands. Make into two burgers. Place the reserved 'flour' on a chopping board or plate, lay the burgers on top and lightly coat both sides.
Freeze: Place in the freezer for 10 minutes to firm.
Heat: Put the oil in a frying pan and pop over a medium heat. Add the burgers and cook for 6 minutes on each side.
Meanwhile: Using a bun, spread the avocado flesh like 'butter' on the buns, if going for the 'no bun' option, simply slice the avocado. Cut the beef tomato so you have two good slices.
Serve: Arrange your burger in any way you choose with the avocado, tomato and lettuce. Push a wooden skewer through the middle and BOOM– your burger is done!!
