A proper vegan burger with a meaty texture and rich and earthy taste.
Place the sunflower seeds in a food processor and blend until texture resembles breadcrumbs.
Sauté onion on a pan with a bit of olive oil, until golden, about 10 minutes.
Add sliced mushroom and cook about 5-10 minutes. Add the kale and let it wilt.
Place the mushroom mixture in a food processor with the rest of ingredients, season and process until combined, but not too smooth.
Use your hands to shape the mixture into mini burgers. Place on an oven tray and bake at 180ºC for 15 minutes, flip and bake for a further 5-10 minutes.
Serve with a sourdough bun or some fresh vegetables