Vegan Mini Burgers - The Perfect Pistachio Patties
May 21, 18
|Dinner Lunch Pistachios Recipe Snacking
Finally, Borna has been given the vegan stamp of approval!! The party is in full swing here at Borna HQ, we have our party hats on, party poppers out and an office full of delicious vegan nibbles. The star of our office nibbles are these fabulous mini vegan burgers. We can’t keep our hands off these super delicious pistachio patties in a fluffy pistachio bun with avocado, hummus, and tomato chilli dressing. They’re the perfect party patties, these are a must try…
Makes 10 mini burgers
Tomato Chilli Dressing
1/2 Red chilli (with seeds)
1/2 tbsp tomato puree
1/4 tsp Sumac
1/4 tsp Hot Paprika
1/4 tsp salt
Pich of sugar
2 tsp Baking powder
1/2 tsp Salt
80g Borna Natural Pistachio Kernels
200g Spinach leaves, chopped
60ml Unrefined coconut oil, melted
1/2 tsp vanilla extract
85g Coconut sugar
180ml Almond milk
120ml Unsweetened almond milk mixed with 1 tablespoon apple cider vinegar
200g Canned chickpeas (Drained at washed)
65g Borna Natural Pistachio Kernels
3 Sprigs parsley
1/2 Small onion
1 Garlic clove
1/2 tsp Cumin
Pinch Hot chilli powder
1 1/2 tbsp Olive Oil
1/2tbsp Gluten-Free flour
1/2 tsp baking powder
salt and pepper to taste
Tomato Chilli Dressing
♥ Roughly chop the tomato and chilli.
♥ Place all the ingredients in a food processor and blend until smooth.
♥ Keep in refrigerated until you serve the burger.
♥ Preheat oven to 170°C and then grease a cupcake tin with coconut oil.
♥ Using a food processor or blender, grind the pistachios into a powder.
♥ Add the coconut oil and vanilla extract.
♥ Blend for ten seconds, then add the spinach, coconut sugar, and almond milk to the processor and blend until smooth.
♥ Combine dry ingredients in a medium-sized bowl and sift together.
♥ Combine the almond milk with apple cider vinegar, whisk until curdled, then add to the dry ingredients.
♥ Gently fold into the spinach mixture, being careful not to over stir.
♥ Spread evenly into the pan and bake for 15-12 minutes until a toothpick comes out clean.
♥ Remove from the tin after a few minutes and let them cool on a cool rack for 10 mins.
♥ Keep the oven on if you’re cooking the patties
♥ If your oven isn’t already heated then pre-heat the oven to 170°C now
♥ Put the Chickpeas and kernels into a food processor and blend until they full ground down.
♥ Roughly chop the onion, garlic, and parsley.
♥ Add the onion, garlic, cumin, sumac, pinch and hot chilli powder to the blender and blend until they’ve evenly mixed and ground down.
♥ Transfer the mixture to a bowl and add the oil, flour, baking powder and salt and pepper to taste, mix well with a wooden spoon.
♥ Line a baking tray with tin foil and grease with olive oil.
♥ With clean hand make the mixture into 10 individual balls and placing them onto the tray. Then flatten them with your palm to create a patty shape.
♥ Cook for 15 mins, turning the over every 5 mins to ensure they brown and cook evenly.
♥ Once cooked assemble your burgers by cutting the buns in half and putting the patty with the chilli sauce, hummus and avocado inside.
We are so happy to be vegan approved! Don’t forget to look at all our other recipes, which are all suitable for vegans!
We want to see what you get up to with Borna’s products, use our hashtag #nutsaboutborna when you post your images to Instagram.
Emma Langston, Content Writer at Borna Foods