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You will love vegan after you try this delectable high-protein burger. It’s a nourishing powerhouse in a bun. The tangy burger sauce helps hold things together so that every bite is a mouthful of all the components of fresh tomato salsa crunch and the creamy avocado, which goes so well with the savory earthy burger. You are not going to miss a regular burger ever again.
SERVING: 2 People | TIME: 1 hr 40 min | COOKING TIME: 1 hr 20 min
INGREDIENTS:
- 2 slices Burger buns- toasted
- 4 ㅤ Lettuce leaves
- 【 Burger Patty 】
- 1 cup Porchini mushrooms
- 1 lb. White mushroom
- 1 large Brown onion
- 1½ cup Beetroot juice
- 1 cup Porchini juice
- 3 tbsp Oil
- 1½ cup Ground walnuts
- 1 tbsp Smoked paprika
- 2 tsp Garlic powder
- 2 tsp Pepper
- 2 tsp Salt
- 3 tbsp Plain breadcrumbs
- 2 slices Vegan cheddar cheese
- 1 slices Water
- 【 Tomato Salsa 】
- 2 large Roma tomato
- ½ large Red onion
- 1 cup Cilantro
- 2 tsp Salt
- 2 tsp Pepper
- 【 The spread 】
- ¼ cup Vegan mayo
- 2 tbsp Ketchup
- 4 tbsp Dijon mustard
- 【 Mashed Avocado 】
- 2 large Avocado
- ㅤ ㅤ Slat to taste
- ㅤ ㅤ Pepper to taste
DIRECTIONS:
Step 1【Burger mix】
Soak the dried porcini mushrooms in hot water, cover and let soak for approx 30 mins. Squeeze the mushrooms then chop finely saving the liquids separately.
Step 2
Blend the white mushrooms in stages, then add the onion blending again until you reach a rough pulp like consistency. Place into a bowl.
Step 3
Transfer the blended mushroom to a bowl then add the chopped porcini, the beetroot juice and porcini liquid. Set aside to marinade.
Step 4【Tomato Salsa】
Tomato salsa: Dice the Roma tomatoes small then add the finely diced red onion and chopped cilantro with a good squeeze of lemon juice, season with salt and cracked black pepper
Step 5【Vegan spread】
Mix together the vegan mayo, ketchup, and dijon mustard.
Step 6
Take a ripe avocado and mash it into a pulp season with salt and pepper. Toast the burger bun in a non-stick pan, spread the sauce on both sides.
Step 7【Burger mix cont】
Drain the marinated mushrooms as much as possible without losing the flesh. Add the walnuts, garlic powder, paprika and season with black pepper and salt. Cook the mixture in a wide skillet for approx 30 minutes stirring continuously allowing the moisture to reduce. Add breadcrumbs and stir well. Allow the burger mix to cool before forming your patties.
Step 8
Cook the patties in a non-stick pan with a little oil. when the burgers have taken a golden colour on either side, finish by placing the vegan cheese slice on top of the patties add a splash of water to the pan then immediately place the lid the cheese will steam onto the burger nicely.
Step 9
Add the smashed avocado generously to the bun base followed with lettuce the cheeseburger and lashing of salsa/relish, add the top. Enjoy!
