My delicious plant based burger!
Ingredients
Burger
- 1.2 kg sweet potato
- 400 g black beans
- 400 g wholegrain rice
- 25 g olive oil
- 400 g chickpeas
- 25 g smoked paprika
- 300 g corn
- 25 g coriander
- 10 g ground coriander
- 15 g cumin
- 60 g gluten free flour
- 150 g onion
- 150 g polenta
- 30 g spray oil
Garnish
- 300 g aioli
- 300 g probiotic slaw
- 70 g pickled radish
- 60 g alfalfa sprouts
- Multigrain burger bun
- Lettuce
Pickled Radish
- 200 g radish
- 30 ml apple cider vinegar
- 1 tsp cumin
- 2 tsp salt
- 400 ml water
- 15 g sugar
Probiotic Slaw
- 200 g red cabbage
- 200 g green or savoy cabbage
- 2 apples
- 2 carrots
- Large handful coriander/parsley
- 4 spring onions / red onion
- 4 tbsp frothing ferments sauerkraut
- 1 tsp frothing ferments sriracha hot sauce
- 2 tbsp raw honey
- 200 g greek yogurt / plant based / mayonnaise
- Sea salt and black pepper to taste
Instructions
Burgers
- Peel the sweet potatoes, boil in a little salted water until soft, drain really well and mash. Allow to cool.
- As the potatoes cook, dice the onions, very finely. Sauté over low heat for 25 minutes until very soft and golden - caramelised. Allow to cool.
- Cook the rice or open a pouch of cooked rice. Open the beans and chickpeas, drain and rinse.
- Finely dice the herbs.
- Combine all the ingredients. Shape into burger patties, each should weigh about 200g. Dust in polenta and sit on a tray lined with parchment paper. Cover, chill and allow to set before cooking.
- Brush with olive oil and bake in the oven at 180℃ or air fry for 25 minutes until cooked and firm.
- Burger Assembly: Spread a little chipotle mayo on the bottom or a tomato relish and mayo. Place some lettuce on the base of the multi-seed bun, sit the burger pattie on, top with the probiotic slaw, then the pickled radish, top with some alfalfa shoots and sit the top of the bun on top.
- Serve with my epic air fryer homemade chips.
Pickled Radish
- Blanch onion in boiling water for 30 secs drain and blast chill.
- Boil sugar & vinegar to make a quick pickle solution and chill.
- Mix together pickle & onion, season with salt. Allow to sit and let the flavours develop.
Probiotic Slaw
- Wash and dry the vegetables. Leave the skin on the apple and carrot. Remove the outer layer of the cabbage if needed. Using a mandolin or the grater on the food processor shred all the vegetables. Finely chop the herbs. In a large bowl, combine all the ingredients. Stir in the hot sauce, sauerkraut, honey, seasoning and the yoghurt. Taste, adjust seasoning, cover and allow all the flavours to develop.
So worth gathering the ingredients and making these burgers, so tasty!