A hearty, flavorful burger made with a wholesome cricket flour blend. Perfect for an eco-friendly dinner or BBQ that doesn’t skimp on taste.
Difficulty: Easy
Preparation time: 15 minutes
Cooking time: 10–12 minutes
Serves: 4 burgers
Ingredients:
- 200g ground beef (or plant-based mince for a hybrid option)
- 50g cricket flour
- 1 small onion, finely chopped
- 1 egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- 4 burger buns
- Lettuce, tomato, pickles, and your favorite sauces to serve
Instructions:
Mix the ground beef (or plant-based mince) and cricket flour in a large bowl.
Add the chopped onion, egg, salt, pepper, and smoked paprika. Mix well until combined.
Divide the mixture into 4 equal portions and shape into patties.
Heat a grill or skillet over medium-high heat. Cook the patties for about 5–6 minutes per side, until browned and cooked through.
Lightly toast the burger buns.
Assemble your burgers with lettuce, tomato, pickles, sauces, and the cricket-powered patty.
Serve immediately and enjoy the crunch of sustainability!
Juicy burgers stacked high, loaded with colorful toppings and bursting with flavor – the protein revolution between two buns.
Better for you, better for the planet – this burger has legs!
Explore more next-gen recipes here: Link (try with our banana bread)
– Link external
Why Use Cricket Flour?
Cricket flour is an excellent source of sustainable protein, making it a smart and eco-friendly choice for modern recipes. Packed with essential nutrients like vitamin B12, iron, and omega-3 fatty acids, it supports muscle growth, boosts energy, and contributes to overall well-being. Unlike traditional protein sources, cricket flour has a minimal environmental impact, requiring less land, water, and feed. Its mild, nutty flavor blends seamlessly into baked goods, snacks, and even savory dishes, adding a nutritional boost without altering taste. Whether you’re an athlete, a health enthusiast, or simply curious, cricket flour is a versatile and forward-thinking ingredient worth exploring.
Back in the 1990s, the idea of eating insects in Europe was more of a joke than a serious proposal. Crickets were associated with faraway countries, not dinner plates in Paris or Berlin. But over the past three decades, attitudes have started to shift.
Driven by environmental concerns and the search for sustainable protein sources, crickets are slowly entering the European food scene. Unlike traditional livestock, they require less water, space, and feed, and they emit far fewer greenhouse gases. That makes them attractive to a generation more conscious of their ecological footprint.
