Hasta Eco 50/50 mince demonstrates how meat can be combined with Nordic proteins to create better food. With grey peas as a base – and the option to add oats and buckwheat – you can adapt flavour, texture, and nutrition as needed. This recipe shows how you can create juicy, flavourful hamburgers, meatballs, and patties by combining meat with Nordic proteins. With 50% meat and 50% grey peas, you retain the meaty feel – but increase nutritional value and lower your climate footprint.

Preparation time: 1/2 day

Ingredients

Basic recipe – 50% meat, 50% grey peas

Ingredients:
• 400 g ground beef (10–12% fat)
• 400 g cooked grey peas (approx. 200 g dry weight)
• 1 yellow onion, finely chopped or grated
• 1–2 cloves garlic
• 1 egg
• 2 tbsp rapeseed oil or melted butter
• 1–2 tsp soy sauce or tamari
• Salt and black pepper
• Optional: smoked paprika, thyme, or mustard

Instructions

Preparing grey peas

Natural (unroasted) grey peas:
1. Soak for 10–12 hours
2. Parboil for 30–40 minutes until soft
3. Allow to steam off
4. Coarsely blend

Roasted grey peas:
• Can be blended directly
• Provides a deeper, nutty, and more umami-rich flavour
• Often requires a little extra fat or liquid

Flavour difference – roasted vs unroasted

Roasted ingredients yield:
• More umami
• Stronger aroma
• Firmer texture

Unroasted ingredients yield:
• Milder flavour
• Lighter mince
• Softer texture

Addition 1: Roasted oats

Add 1–1.5 dl roasted oats.
Effect:
• Increased juiciness
• Milder flavour
• Perfect for families and children

Addition 2: Roasted buckwheat

Add 1 dl roasted, crushed buckwheat.
Effect:
• Firmer patty
• More chew
• Higher mineral content

Addition 3: Oats + Buckwheat (Hasta signature)

0.5 dl roasted oats + 0.5 dl roasted buckwheat.
Effect:
• Optimal balance
• Deep flavour
• Very stable patty or burger

Nutritional content

Recipe by Stefan Schörling