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Spicy vegan burger
Nutrition facts per serving:
- Energy in kcal about 578
- Fat about 20g
- Carbohydrates about 75g
- Protein about 19g
This is needed
This is needed
for 4 people
Shallot & red cabbage chutney
- 6 shallot, cut into thin rings
- 200 g red cabbage, very thinly sliced
- 1 tbsp olive oil
- 1 garlic clove, squeezed
- 1 red chilli, deseeded, finely chopped
- 0.25 bunch thyme, leaves torn off
- 2 tbsp sugar
- 1 tsp salt
- 1.5 dl apple vinegar
- 0.5 dl water
Sauce
- 4 tbsp plain soya yoghurt
- 2 tbsp coarse-grain mustard
- 2 tbsp vegan mayonnaise
- 0.25 tsp salt
- a little pepper
- 0.5 tbsp Sriracha-Sauce
Burgers
- 4 vegan burgers (p.es. Garden Gourmet)
- olive oil for frying
- 4 burger buns
To serve
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- 80 g red chicory, leaves removed
- 30 g Micro Greens
- 1 carrots, shaved into thin strips using a peeler
And that's how it's done
And that's how it's done
Shallot & red cabbage chutney
Heat the oil in a pan. Cover and cook the shallots over a low heat for approx. 15 mins., stirring occasionally. Add the cabbage, garlic, chilli, thyme, sugar and salt, cook for a further 5 mins. Pour in the vinegar and water, bring to the boil, reduce the heat, simmer for approx. 15 mins., stirring occasionally, leave to cool.
Sauce
Combine the yoghurt with the mustard, mayonnaise and Sriracha sauce, season.
Burgers
Heat the oil in a non-stick frying pan. Fry the burgers for approx. 3 mins. on each side. Toast the cut surfaces of the burger buns in the same pan for approx. 1 min.
To serve
Spread the sauce on the bottom half of each bun, add the chicory, burger, chutney, carrot and micro greens, cover with the top half of the bun.
