Mushroom Sunflower Seed Burger Patties

Recipe by Jana Kastner


Prep time


Cooking time




  • 100 g sunflower seeds(soak in water for approx. 4 hours, then rinse and drain)

  • 200 g mushrooms, finely chopped

  • 1/3 tsp salt

  • 1/2 tsp ground coriander

  • 1/2 tsp onion powder

  • 1-2 pinches ground chili

  • 1 tbsp soy sauce or coconut aminos

  • 50 g chickpea flour

  • 50 g rice flour (or other gluten-free flour)

  • 2 tbsp psyllium fiber husk

  • 1 tbsp water or more, if needed


  • After rinsing the sunflower seeds, let them drain thoroughly in a sieve.
  • In the meantime mix the chopped mushrooms with salt in a bowl. Let soak until the mushrooms have shrunk noticeably and have become watery (approx. 30 minutes).
  • Now add the sunflower seeds to the mushrooms and blend them roughly with a stick blender. Add the spices and stir to combine.
  • Add the remaining ingredients, stir to combine and let rest for a few more minutes.
  • Form burger patties with wet hands and cook them either from both sides in a frying pan on low heat. Or bake them in the oven at 190°C for approx. 25 minutes (flip them in between)


  • These burger patties are not only 100% plant-based but also gluten-free.The main ingredients are sunflower seeds and mushrooms. With a hearty mix of spices it creates a flavoursome burger patty that also has quite a firm texture, which makes them suitable for the bbq.
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