Sirt Food Burger with Kale Crisps & Pickled Cauliflower Florets

Serves 4


Pickled cauliflower

  • ½ tsp cumin seeds
  • ½ tsp coriander seeds
  • 1 tbsp extra virgin olive oil
  • ½ tsp black mustard seeds
  • ½ tsp fresh root ginger, finely chopped
  • 1 tsp turmeric
  • 1 small clove garlic, peeled and chopped
  • Pinch mild curry powder
  • 200g very small cauliflower florets, trimmed
  • 100ml fresh lemon juice (juice of around 4 lemons)
  • 100ml cold water
  • 2 tsp sea salt

Kale crisps

  • 40g cavolo nero (black kale), trimmed, stems removed and cut into 5cm lengths
  • 1 tbsp extra virgin olive oil
  • 1 tsp Engevita nutritional yeast flakes

Sirt burgers

  • 1 tbsp extra virgin olive oil
  • ½ small red onion, (around 50g), finely chopped
  • 1 stick celery, very finely chopped
  • ½ red chilli, finely chopped (if desired)
  • 1 clove garlic, peeled & crushed
  • ½ tsp ground cumin
  • ½ tsp mild chilli powder
  • 1 small carrot, (around 75g), peeled and coarsely grated
  • 2 tbsp finely chopped fresh coriander
  • 120g buckwheat
  • 75g butternut squash, trimmed and chopped
  • Juice of 1 lime
  • Salt and freshly ground black pepper
  • 1 x 400g tin red kidney beans, drained and rinsed
  • 2 tbsp extra virgin olive oil, for brushing

To serve

  • 4 brioche burger buns (or a vegan alternative)
  • 2 beef tomatoes, cut into 12 slices


  1. In a pestle and mortar, lightly crush the cumin and coriander seeds. Heat the olive oil in a non-stick frying pan, add the crushed seeds with the mustard seeds, ginger, turmeric, garlic and curry powder, and fry over a low heat for 1-2 minutes until the spices are fragrant and the oil is coloured. Add the cauliflower to the pan and toss together until the florets are well coated, then turn off the heat.
  2. In a saucepan, combine the lemon juice, water and salt, and heat gently for 2-3 minutes until the salt has dissolved. Bring to the boil and turn off the heat.
  3. Pack the spice-coated cauliflower florets into a sterilised Kilner jar. Pour in the lemon juice mixture and press the florets down so they are immersed in the liquid. Seal and leave to stand for at least 5 days in a cool, dark place at room temperature, away from direct sunlight, turning the jar every now and then to mix the spices.
  4. Preheat the oven to 150°C/Gas 2. To make the kale crisps, place the prepared leaves in a bowl with the oil and Engevita flakes, and toss together until well coated. Spread the kale out onto an oven tray in a single layer, and bake for 12-13 minutes or until just turning crispy. Remove from the oven and leave to cool completely.
  5. To make the burgers, heat the oil in a frying pan, add the red onion, celery, chilli and garlic and fry for 2-3 minutes or until softened. Stir in the cumin, chilli powder and carrot and cook for a further 1 minute. Remove from the heat and stir in the coriander. Set aside to cool.
  6. Rinse the buckwheat under cold running water, until the water runs clear. Place the buckwheat in a saucepan with 400ml water and bring to the boil. Boil for 1 minute, reduce the heat to a gentle simmer on the lowest setting and cook for 14-15 minutes, or until almost all the water has been absorbed. Immediately turn the heat off, cover with a lid and leave to sit for 5 minutes or until all the liquid is absorbed and the buckwheat is soft.
  7. Meanwhile, place the butternut squash in the top of a steamer over boiling water, cover and steam for 8-10 minutes or until very soft, and remove from the heat.
  8. Place the cooked buckwheat and steamed butternut squash into a food processor with the lime juice and plenty of seasoning. Pulse until very well mixed and the buckwheat is finely chopped. Add the red kidney beans and pulse again until the beans are chopped, but still visible (you still want to keep a little of the chopped red kidney bean texture in the burgers). Transfer the mixture to a bowl and add the fried onion and spices. Mix well and season.
  9. Divide the burger mixture into 4 equal amounts. Line the burger press with a wax disc and make 4 quarter pounders, topping each with another wax disc. Store in the fridge until needed.
  10. Preheat the grill to medium, lowering the grill pan slightly to prevent burning. Line the grill pan with foil, remove the wax discs from the burgers and arrange them on the foil. Cook for 15-16 minutes, carefully turning over halfway through cooking. Brush the top of each burger with the olive oil and grill for a further minute.
  11. To serve, halve and lightly toast the burger buns. Divide the kale crisps and tomato slices between the bun bases, top each with a burger and a layer of pickled cauliflower, add the bun lids and serve immediately.

Tips: The kale crisps can also be made using curly kale but they will only need cooking for around 8-10 minutes, or until crispy, as it is less dense. The crisps can be made in advance and stored for a few days in an airtight container.