Spicy vegan burger

Name: Spicy vegan burger
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 tbsp olive oil; 6 shallots; 200 g red cabbage; 1 garlic clove; 1 red chilli; ¼ bunch thyme; 2 tbsp sugar; 1 ¼ tsp salt; 1 ½ dl apple vinegar; ½ dl water; 4 tbsp vegan yoghurt substitute nature (soya); 2 tbsp coarse-grain mustard; 2 tbsp vegan mayonnaise substitute; ½ tbsp Sriracha sauce; a little pepper; olive oil for frying; 4 vegan burger substitute; 4 burger buns; 80 g red chicory; 1 carrot; 30 g Micro Greens

Ingredients

4 people

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Shallot & red cabbage chutney

1 tbsp olive oil

6 shallots, cut into thin rings

200 g red cabbage, very thinly sliced

1 garlic clove, squeezed

1 red chilli, deseeded, finely chopped

¼ bunch thyme, leaves torn off

2 tbsp sugar

1 tsp salt

1 ½ dl apple vinegar

½ dl water

Sauce

4 tbsp vegan yoghurt substitute nature (soya)

2 tbsp coarse-grain mustard

2 tbsp vegan mayonnaise substitute

½ tbsp Sriracha sauce

¼ tsp salt

a little pepper

Burgers

olive oil for frying

4 vegan burger substitute (p.es. Garden Gourmet)

4 burger buns

To serve

80 g red chicory, leaves removed

1 carrot, shaved into thin strips using a peeler

30 g Micro Greens

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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.

Good to know

Tip:	If you're not a fan of spicy food, you can leave out the Sriracha sauce.

How-tos

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4 people

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