Seaweed rice burger

Servings: 4 Cooking time: 20 minutes

There are so many creative veggie and vegan burgers out there. Almost anything can be burger-fied, and seaweed is no exception! This recipe is a great way to use up excess rice from other meals. Sticky rice works particularly well in holding all the other ingredients together. Smoked Seaweed Salt adds a delicious smokiness to the flavour of the burger – almost as if it had come straight off a charcoal grill (but without any of the mess!) The burger mix can be made well in advance, even the day before. The patties will hold together better the colder the mixture gets, so cooling it overnight in the fridge is a great option.

Instructions:

  1. Combine the Arctic Ocean Greens with 8 tbsp of water, and the ground flaxseeds with 6 tbsp of water. Set aside.
  2. Toast the sunflower seeds in a dry pan. Set aside.
  3. Finely chop the onion, garlic and carrot. Add 1tbsp of oil to a frying pan and sauté the vegetables over a medium-high heat for 10 minutes or until golden.
  4. Combine all the ingredients in a large bowl and let the mix cool down in the fridge for at least 2 hours.
  5. With wet hands, take a handful of the cool mixture and form into patties roughly 10cm in diameter and 2cm thick.
  6. Bring a frying pan to a medium-high heat with the rest of the oil, then fry the burger patties for about 2 minutes per side. For a healthier alternative, bake the patties in a preheated oven at 180ºC for 20 minutes, or until golden brown
  7. Serve in soft buns with your favourite burger ingredients. We like ours with tomatoes, lettuce, pickles and mustard!

Products used in this recipe:

  • By Angelita Eriksen, CEO & Co-founder

    Angelita grew up cutting cod tongues and baiting long lines for her fisherman father in the village of Napp. The ocean was a lifeline for her family. But her curiosity around seaweed only arose when she was researching nutrition for her own health. Her discoveries led to a passionate belief that seaweed is the food of the future.