There, I wrote the first word. That’s ALWAYS the hardest for me.
Funny random thing, I was talking to my mom the other day (cause apparently she’s the only person I ever physically talk to). I forget exactly what we were even talking about, I was probably rambling and or ranting about something, and then I ended my question by saying out load, “question mark”.
Just in case you are confused, here is an example, “what kind of ice cream would you like, question mark”. I am pretty sure that this can only mean a few things. One, I am talk texting into my phone way too much (which by the way, NEVER gets what I am actually trying to say…people hate texting me). Two, I am writing too many emails, and when I type things on the computer, I always say comma, period and question mark in my head every time they are needed (yeah, I’m not the best with spelling an punctuation). Three, I am just not getting enough sleep! OR… it could be that I no longer physically talk to people, I just text and email them!
The point is that I actually said the words question mark out loud at the end my question, that’s just semi loony! I mean, where the heck is my head?? Question mark, question mark???
Ahh, wait, my heads probably still with these sunflower seed veggie burgers. I kind of cannot stop thinking about them.
I mean, sunflower seeds?? Halloumi?? Tahini?!?!? Like so much yes to them all, but especially that tahini sauce. Tahini sauce should probably go on just about everything you make from here on out. Boring salads no more!!
No but, seriously, just like all my other veggie/bean based burgers, I am crazy in love with these guys. My dad and I like them better than their meaty look-a-likes. I know, I know. What?!?
I totally admit it, I love veggie burgers way more than meaty ones. It’s just the truth and the same goes with my dad…which is kind of the reason I made these burgers. With Father’s Day coming up this Sunday, and me not knowing what to get my dad, who honestly does everything for me – and then some, I figured I at least better come up with a good meal.
My brother Kai and his girlfriend Caitlin will be here (yeah!! I’ve been missing him), so there will definitely be some meat, but veggies burgers all around for those who care about them!! Those who care about them being my parents and I. Well, my brother Brendan too, he’s my only brother who truly appreciates really good food, not just meat and potatoes, but unfortunately, he’s rarely around, he and Red are quite the gypsies with all their snowboard travels.
So anyway, this is one of those recipes where the name (sunflower seed burger) came into my head first and from there, the recipe just kind of came into its own. I knew from the start that halloumi needed to be involved. I am semi obsessed with that cheese right now, and I LOVE throwing it on the grill (or in a skillet), so it’s perfect for these burgers!
But then I thought, there needs to be something saucy since there is no melty cheese and the burgers don’t give off any juice, that’s when the tahini happened. Not going to lie, the tahini is my favorite part. So good.
The burgers are really pretty simple to make. I used my favorite base recipe and pretty much just added toasted sunflower seeds. I swear though, the sunflower seeds make all the difference. SO GOOD.
Oh, and oh my gosh, I almost forgot about the sweet potato straws. These are truly SO good. The straws you see in the photos are actually carrots because white sweet potatoes were accidentally bought and I really wanted a good pop of color, so carrots it was. They actually worked great though, so really you can use carrots or sweet potatoes. Whatever you do, just make them. They add such great texture!
If you would like to grill these burgers, I recommend pre cooking them in the oven for 10 minutes or so, just to make sure they really stay together on the grill.
You can also freeze them for an easy de-thaw and cook meal. COOL!
Sunflower Seed Veggie Burgers with Fried Halloumi + Curried Tahini Sauce.
- 1 cup cooked quinoa
- 1 cup sunflower seeds lightly toasted + cooled
- 1 cup cannellini beans finely mashed
- 1/2 cup panko bread crumbs use gluten free bread crumbs if needed
- 1 large egg lightly beaten
- 1 clove garlic grated
- 1 teaspoon chipotle chile powder
- 1/2 teaspoon salt + pepper
- 3 tablespoons olive oil
- 4 of your [favorite burger buns | https://www.halfbakedharvest.com/everything-bagel-slider-buns/]
- 8 ounces Halloumi sliced
Crispy Sweet Potato Straws
- 2 medium sweet potatoes OR 6 large carrots
- 3 tablespoon coconut oil melted
- 1 teaspoon spicy curry powder
- salt and pepper to taste
In a bowl combine the quinoa, sunflower seeds, mashed cannellini beans, bread crumbs, egg, garlic, chipotle chile powder, salt and pepper. Mix well to moisten the ingredients and then form into 4 or 5 equal burger patties (I made 5). Place on a plate and put in the fridge.
Preheat the oven to 375 degrees F.
Slice the sweet potatoes into 1/8 inch thick straws or use a mandolin slicer and do the same. Place the straws on a baking sheet and toss them with the melted coconut oil, curry powder, salt and pepper - toss well. Divide the straws between two baking sheets. Bake for 15 minutes, toss, and then bake another 15-20 minutes more or until the edges just begin to crisp.
To make the tahini sauce, add the tahini, curry paste, maple syrup, lemon juice and soy sauce to a bowl. Add a few tablespoons of water and mix until smooth and combined, if needed, add more water to thin. Top with sesame seeds.
Heat the olive oil in a large skillet over medium heat. Grab the burgers and cook until golden and crisp, about five minutes per side.
Once the burgers are finished, remove and place on plate. Next add a drizzle more of olive oil to the skillet and once hot, add the Halloumi slices. Cook for 1-2 minutes per side or until lightly golden. Remove and drain on paper towels.
Spread the bottom of each bun with the tahini sauce, top with a burger and fried Halloumi and crispy sweet potatoes. Add the top bun. Serve with more tahini sauce. Enjoy!!
Healthy, summer comfort food? I think, yes!