13 Oct Pumpkin Patty Sushi Burger
Perfect for Brunch or lunch or even dinner time!
If you’re looking to indulge in a nice burger without feeling tired and slumped afterwards then this low carb burger is perfect. Its a little bit of a messy burger, BUT, soo worth it! if you attempt to make it, please send your snaps to us!
To serve two people follow the ingredients/ method. Double your quantities to feed more.
250g of wholegrain sushi rice
360ml of water
2 pumpkin patties
1tsp of miso paste
Handful of kale
2 tbsp of BNUTZ vanilla and macadamia nut butter.
1 avocado sliced
1/8 red cabbage shaved
1/4 carrot, sliced
Half a pumpkin
Rinse the rice 3-4 times until the water runs clear, place in a pot with the water, bring to the boil then reduce to a simmer for 10 mins, then take off the heat and leave to sit with the lid on for 30 minutes.
Preheat the oven to 200C. Rub the pumpkin patty in the miso paste.
Then bake for 10 mins in the oven. Remove the lid and allow the rice to cool.
Next, grab a small bowl and push 1/4 of the rice into the bottom of it to create a burger bun shape, repeat with the rest of the rice.
The sushi rice will enable you to do this easily.
Lastly, grab one rice bun and place on a plate top with the kale, BNUTZ, avocado, red cabbage, pop the salmon fillet on top, red cabbage, top with the rice bun and repeat again. Serve with sprinkled sesame seeds on top.