Raw Burgers on Habżyki

Raw Burgers on Habżyki

The perfect recipe for foodies who miss hamburgers 🙂
Here is the recipe for a healthy, light and, above all, tasty alternative to traditional hamburgers!

Ingredients for burgers:

  • 2 stalks of celery
  • 1 small onion
  • half of the red pepper
  • 1 teaspoon sea salt
  • 2 teaspoons of oregano
  • 1 cup sunflower seeds
  • 1⁄2 cup ground linen
  • 1⁄2 cup of water

Ingredients for ketchup:

  • 1 cup dried tomatoes (soak for about an hour) – 1 tablespoon honey or agave, or 6 dates
  • 1 tablespoon of olive oil
  • 1 fresh tomato


  • tomato
  • lettuce
  • Habżyk’s favorite taste

Celery, onion, red pepper, chop and transfer to a bowl. Grind flax and sunflower in a clean coffee grinder or a good blender. Add ground flax and sunflower seeds to the vegetables. Season with salt and oregano, add water. Mix thoroughly and then shape the meatballs and flatten them to give them the shape of burgers. To make the stuffing more compact, it can be dried in a vegetable dryer or in an oven at 40 ° C (approx. 3 hours).

Prepare dried tomato ketchup in a separate bowl:

Wash the tomato, cut it into pieces and put in a blender. Add dried tomatoes, a tablespoon of olive oil and honey. Blend everything into a smooth paste.

Now the time comes to combine the ingredients 🙂 Smear the kebabs with ketchup, put a burger on them, decorate with a juicy lettuce leaf and a slice of tomato. We cover the whole with another piece of Habżyk smeared with ketchup.

Bon Appetit!


Ready burgers last in the fridge for one day. After spreading them into “prime factors”: stuffing without drying can be stored in the fridge for about 2 days, dried burgers last for up to 4 days, and ketchup should be eaten within 2 days.

Raw burgers on habżyki

Linseed and Sunflower

ingredients: linseed, sesame, sunflower,
sea salt

Onion and Garlic

ingredients: linseed, sesame, sunflower,
sea salt, onion, garlic.

Tomato and Basil

ingredients: linseed, sea salt, basil, dried tomatoes, chives, sweet pepper.