August 15th, 2011
Recipe by LeeAnne Wright
In frying pan, toast sunflower seeds over medium-low heat until fragrant, about 5 minutes; transfer to food processor.
In same frying pan, heat 1 tbsp of the oil and curry paste over medium-high heat; cook mushrooms, chopped onion, garlic and salt and pepper to season, stirring occasionally, until liquid has evaporated, about 5 minutes. Add to food processor.
mbine. Mix in panko and parsley. Add more panko if mixture looks too wet. Form mixture into 6 patties. Cover burgers with plastic wrap and cool in fridge for at least 30 minutes.
Preheat oven to 350°F. Place burgers on a lightly greased sheet pan and bake 15 minutes. Flip burgers and bake another 10 minutes until firm and lightly crispy. Add cheese in last 5 minutes, if desired.
Top burger with garnishes and serve on toasted, split brioche buns.
(1 burger): 223 calories, 11 g fat, 34 mg calcium, 295 mg sodium, 24 g carbohydrates, 6 g fibre, 10 g protein. Excellent source of phosphorus and vitamins A and B2. Good source of iron, potassium and zinc.