VEGGIE BURGER
Portions : 4 - Preparation : 15 minutes - Cooking : 10 to 15 minutes
Ingredients
- 1 large tomato, seeded and cubed
- 1 red bell pepper, thinly sliced
- ½ fennel, thinly sliced
- 1 onion, peeled, thinly sliced
- 2 garlic cloves, peeled, minced
- 40 ml (3 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
- 10 ml (2 tsp.) cumin seeds, ground
- 2.5 ml (1/2 tsp.) cloves, ground
- ½ bunch coriander, leaves removed, chopped
- 10 ml (2 tsp.) Sambal Oelek pepper
- 300 gr (10 oz) green lentils, cooked
- 200 g (8 oz) rolled oats
- salt and pepper to taste
Burger toppings
- Burger buns
- Tomatoes, sliced
- Boston lettuce
- Red onions, sliced
Sauce
- 250 ml (1 cup) vegan sour cream
- 1 lime, zested
- 125 ml (1/2 cup) coriander leaves, chopped
- salt and pepper to taste
Preparation
- In a hot skillet, sauté tomato, bell bell pepper, fennel, onion and garlic in 20 ml (4 tsp.) fat of your choice for 2 minutes. Add cumin, cloves, coriander, salt and pepper and cook for 1 minute more.
- Purée the sautéed vegetables and lentils in a food processor or hand blender. Add the oats and blend again.
- On a baking sheet lined with parchment paper or a silicone mat, place a round cookie cutter, filling it with the prepared mixture to form steaks 2 cm thick. Cover with plastic wrap and refrigerate for 1 hour.
- Preheat oven, rack in center, to 200°C (400°F).
- In a hot skillet, pan-fry the steaks coated in mycryo butter or in the remaining fat of your choice, on both sides, until nicely colored. Finish cooking in the oven for about 5 minutes.
- Mix all sauce ingredients in a bowl.
