My (Favourite at the Moment) Cricket Powder Burger

This was a favourite recipe with the crowd during our cooking demos at the Sydney Royal Easter Show, I actually made the base as Meat-less balls (and served them with a neapolitan sauce on a sub sandwich), but loved the base recipe so much I had to try it as a burger. I have to say it is awesome. 

The addition of the cricket powder makes the burgers more nutrient dense, and with the addition of extra protein, calcium,  zinc, B12, Omega 3 and among acids to name a few, this burger will have you feeling fuller for longer and much more satisfied. 

This recipe is also great because if you have too much you can freeze the raw mix in patty size (wrap it in cling wrap) and thaw as you require them. 

Ingredients for Patty

• 1 tablespoon olive oil

• 1 small brown onion (diced)

• 2 cloves garlic (diced)

• 2 tablespoons cricket powder

• 200g button muchrooms, Cleaned and chopped

• 1 teaspoon salt

• 1 teaspoon oregano

• 1/2 teaspoon black pepper

• 1/2 teaspoon chilli flakes

• 1 can cannellini beans (rinsed and drained)

• Juice of 1 lemon

• 2 tablespoons fresh parsley

• 1 1/4 cups bread crumbs

Ingredients to Serve

Bun, salad and sauce of your choice

Method

Heat a large pan and once hot, add olive oil and onion and cook until light brown.

Add garlic, and mushrooms and cook for 2 mins. 

Add oregano, salt, pepper, and chilli flakes and stir in.

Add white beans, lemon juice and cricket powder and cook for 1 minute.

Add this mixture to the food processor and pulse until mixture comes together.

Put in parsley, 1 cup breadcrumbs, and pulse until mix is well combined. Let the mixture sit so the breadcrumbs can absorb the liquids.

Use remaining breadcrumbs, with a pinch or parsley, salt and oregano into a bowl.

Scoop the bean mix into the desired size for your patties, and shape with your hands. 

Coat in breadcrumbs and set aside until you are ready to cook them. 

You can cook them in a couple of different ways, you can put them in a lined baking tray and bake them in the oven for 15 minutes at 160C (turning after about 7 minutes). OR you can fry them in the frying pan. Place a small amount of olive oil in your fry pan on medium heat and fry until each side is golden brown (remember to flip after 3-4 minutes). 

As soon as they are done you can serve them. I love to eat them on a soft bread roll, with some tomato chutney and baby spinach, but the options are endless. 

If you would prefer to make meat-less balls out of them for a cricket ball sub, all you need to do is roll the mix into balls instead of patties, and cook them in your favourite neapolitan sauce.