Edible insect burger
How to make protein-rich bug burgers at home
As the world searches for sustainable and nutritious food sources, edible insects are emerging as a powerful solution. Insect burgers represent a bold, eco-friendly step toward the future of food. Made using protein-rich insects like crickets or mealworms, insect burgers offer a lower environmental footprint compared to traditional meat while delivering essential nutrients like protein, fiber, and healthy fats.
Creating an insect burger is less about shock value and more about innovation. The process typically involves grinding the insects into a fine meal or paste, then blending them with familiar ingredients like vegetables, grains, and spices to create a patty that’s both tasty and approachable. The flavour can range from nutty and earthy to surprisingly neutral, depending on the insect and the preparation method.
Whether you’re a sustainability enthusiast, a curious foodie, or simply looking to diversify your protein sources, insect burgers offer a unique culinary adventure. They’re not just about eating bugs—they’re about rethinking what food can be.
Bug burger recipe
Equipment
- 1 Baking tray or frying pan
- Mixing bowl or mixer
- Chopping board
Ingredients
- 2 Small onions or a larger one
- 1 bunch Fresh coriander
- 1 Eggs
- 2 Pinch of salt
- 20 grams Edible insects – either crickets or mealworms
- 1 ml Frying oil
- 1 tsp Paprika
- 4 tbsp Chickpea flour
- 1 Red pepper
- 4 tbsp Stuffing mix sage and onion
- 4 tbsp Tinned chickpeas
- 4 tbsp Tinned black beans
Instructions
- Preparation: Make sure the beans and chickpeas are well drained by leaving them in a strainer for 10-15 minutes– If a food processor is available, lightly crush the dried insects taking care of not reducing them into a powder. Alternatively, crush the insects in a clean cloth using a rolling pin or empty glass bottle. Set aside.– Blend together in the food processor, black beans, chickpeas, onion, pepper, coriander. The result should not be a paste, but a rather coarse mixture. If a food processor in not available, beans and chickpeas can be mashed with a fork and onion, pepper, coriander, finely chopped.Add to the bean mixture the crushed edible bugs, stuffing mix, chickpea flour, seasoning, and optionally, coconut oil, salt and paprika; mix well.– Beat the egg and add to the bean mixture a bit at a time, until the burger is of the desired consistency. A good test is to lift a burger size amount onto a fork, until the mixture doesn’t fall off it.Cooking instructions: Spray cooking oil in a baking tray. Form each burger into a round patty, firmly pressing the mixture together so that it does not fall apart. Cook in the oven for 10m at 220C on each side. To prevent the burger from crumbling when turning it, we suggest using 2 turners/spatulas. The patty can be lifted onto on, flipped onto the other, before being laid again in the baking tray.Add cheese slices and cook for 1 minute or so, until melted.Suggestions: Mastering the perfect burger comes with a bit of practice. If the burger is too soggy at your first attempt, try adding a bit more chickpea flour and egg next time. You can also experiment with different combinations of pulses and herbs. Finally you can also try cooking them in a pan rather than the oven.