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Salsa Burger

Chef/owner Anneen DuPlessis,
Boon Burger Cafe

Ingredients
Black Bean Patty
1 Tbsp sunflower oil
1 medium onion, diced
1 Tbsp diced garlic
1 stalk celery, minced
1 vegetable bouillon cube
2 Tbsp nutritional yeast
1 Tbsp tomato paste
1 cup roasted red peppers
1 tsp chilli flakes
1 tsp salt
1 tsp cumin
1 cup dried lentils, any type
2 cups water
3 cups cooked black beans
2 cups cooked brown rice
1/2 cup large flake oats
2 Tbsp hot sauce
1/4 cup cornmeal
1/4 cup sunflower seeds
1/2 cup fresh cilantro

Burger
4-6 burger buns
3/4 cup corn chips
1/4 cup vegan mayonnaise
1/2 cup salsa
1 avocado, sliced
1 tomato, sliced
1/2 cup lettuce
4-6 slices Daiya vegan cheddar

Method
Black Bean Patty
1. In a medium heavy bottom saucepan over medium heat add oil garlic, celery, bouillon, nutritional yeast, tomato paste, roasted peppers, chilli flakes, salt and cumin. Sauté for 45 mins.
2. Add lentils, water, beans and continue to simmer 30 mins until lentils are soft.
3. Remove from heat, mix in remaining ingredients.
4. Measure 2 cups of mixture, puree, add back to burger mixture, stir well. Heat oil in pan on stove.
5. Form into patties. Shallow fry 5-8 mins on each side.

Assembly
1. Spread bottom of bun with mayo, in the following order add greens, patty, salsa, red onion, vegan cheese, cilantro, chips, avocado and top bun.

Yield 4-6 burgers

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