It really is how you serve them. We like to think outside the burger bun and serve our burgers up on flatbreads with all the alternative toppings.
A feast for the eyes with all the pops of colour. Pickled onion, butternut squash hummus, rocket and some ribbons of courgette. A sprinkle of toasted sesame seeds and a generous pinch of black pepper and you have an incredibly tasty meal in minutes.
To make the pickled onions simply thinly slice your red onions and place into a bowl. Cover with lemon juice or apple cider vinegar. You can add a little honey or maple syrup to add just a hint of sweetness. You can make them in bulk and store them in the fridge in a sealed container for 2 to 3 weeks in the fridge.
2 Strong Roots Kale and Quinoa Burgers
Small handful of pickled onions (see notes above)
4 tbsp of butternut squash hummus
Handful of courgette ribbons; just created with a vegetable peeler
Handful of rocket leaves
2 - 3 tsp of toasted sesame seeds
method (tick as you go)
Preheat your oven to 200C (400F).
Bake your Kale and Quinoa burgers according to packet instructions.
Warm your flatbreads in the oven for a couple of minutes before serving.
Spread the hummus onto your flatbreads, chop or slice your burgers and lay them on top.
Add courgette ribbons, pickled onion and rocket leaves. Season with black pepper and sprinkle sesame seeds over the top.
Assemble, and enjoy!