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.
Ingredients
method (tick as you go)
1
Preheat your oven to 200C (400F).
2
Bake your Kale and Quinoa burgers according to packet instructions.
3
Warm your flatbreads in the oven for a couple of minutes before serving.
4
Spread the hummus onto your flatbreads, chop or slice your burgers and lay them on top.
5
Add courgette ribbons, pickled onion and rocket leaves. Season with black pepper and sprinkle sesame seeds over the top.
6
Assemble, and enjoy!