Epic Vegan Burger

April 2, 2016

The fact that I haven’t posted a burger recipe yet is pretty shameful to be honest. So to make up for it I created one that’s pretty special, or at least I think.

It has a radicchio slaw with homemade avocado mayonnaise, portobello mushroom, tempeh bacon AND caramelized onion. Not really sure what more you would want in a burger.

I hope you enjoy this one, I certainly did.

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Ingredients for 2 Burgers

2 Burger buns ( I used wholegrain pumpkinseed buns)

about 4 tbsp of Ketchup (preferably my Homemade Date Ketchup)

for the mushrooms:

  • 2 portobello mushrooms
  • a little coconut oil to brush
  • pepper
  • herbs the provence

for the caramelized onions:

  • 1 large white onion
  • 1 heaped tsp of coconut oil

for the tempeh bacon:

  • 70g tempeh
  • 3 tsp tamari or soy sauce
  • 1 tsp agave
  • 1/2 – 1 tsp siracha
  • 1 tsp liquid smoke
  • 1 tsp waltnut oil
  • 1 heaped tsp coconut oil to fry

for the slaw:

  • 1 avocado
  • 2 cups of sliced radicchio
  • juice of 1/2 lemon
  • 1 tsp apple cider vinegar
  • a splash of agave sirup
  • a splash of soy milk
  • garlic powder, onion powder and salt to taste

Method:

Preheat your oven to 200C.

Start by thinley slicing your onion and radicchio.

Then remove the stems from your mushrooms, brush them with coconut oil and season with pepper and herbs. Place them on a baking tray lined with baking paper. Then place the mushrooms in the oven and bake for 20mins, flip them over half way through. Once they are done add a little bit of salt.

While the mushrooms are in the oven start caramelizing the onion. Simply heat the coconut oil in a skillet on medium heat. Once hot add the onions and cover in oil. Stir them every 4-5 minutes. It will take a while for them to caramelize so you can continue to prepare the bacon and the slaw in the meantime but don’t forget to stir!

For the bacon slice the tempeh as thinley as possible and lay them out in a dish. In a small bowl mix together the rest of the ingredients for the bacon except for the oil. Cover the tempeh strips in marinade and let them sit for about 10 mins. Then heat the coconut oil on medium/high heat and fry them for about 1-2 minutes on each to side until crispy. Let them dry off on a piece of kitchen paper.

For the slaw add all the ingredients except the radicchio in a food processor and blend until a smooth mayonnaise like sauce forms. Mix the sauce together with the sliced radicchio.

Once everything is done you are ready to essamble your burger. Start with the slaw then add the mushroom, next is the ketchup, then the bacon and finally top it off with the onions.

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