I love cooking, and most of the time, I like what I make. The only thing that never really worked out was making vegan burgers. They were either too dry or too wet, didn’t stay in shape, or just had no taste.
That’s why I signed up for Christel’s Burger Workshop. Last Sunday, Christel, six other participants, and I put on our aprons and got ready to make some vegan burgers.
Making vegan burgers is fairly easy if you know which ingredients you need to use. Here they are:
- Every burger must contain ‘flour’. That can be oats, chickpea flour, buckwheat flour, and/ or nut flour. Additionally, you can use line seed.
- The second main ingredient is vegetables, like zucchini, beetroot, potatoes, garlic, onion, fennel, or paprika. All firm vegetables (e.g., carrots, zucchini, onion, beetroot) should be shredded, first.
- To give the burger more taste, you can add spices, like rosemary, thyme, curcuma, cinnamon, cardamom, cumin, or cilantro. Additionally, you can add seeds, nuts, or raisins.
- If the ingredients don’t bind well, you can use extra shredded line seeds or Kudzu Root Powder.
During the workshop, I made my own burger recipe, based on the above formula and a sauce from Christel. It was a delicious surprise. This is the recipe …
Beetroot Sweet Potato Burger with Mango Sauce
Servings: 4 // Prep Time: 25 min // Cook Time: 5 minutes
What you need for the sauce:
1 Tablespoon Kudzu Root Powder
1 Tablespoon Maple Syrup
How you can do it:
- Blend the mango and warm the sauce in a small pan.
- Mix the Kudzu Root Powder with some water.
- Stir the Kudzu-Water-Mix and the Maple Syrup into the warm mango sauce.
- Mix well to prevent clots. Cook until the sauce becomes thick.
What you need for the burgers:
1 Small or ½ sweet Potato, grated
1 Small beetroot, grated
1 Cup cashew nuts
1 Cup Oats
1 Tablespoon dried or fresh cilantro
Freshly ground sea salt
3 Tablespoons olive oil or coconut oil
4 large or 8 small Burger buns
1 ½ Cups green salad
4 large or 8 small slices of vegan cheese
- Place the grated sweet potato, beetroot, cashews, mango, oats, and cilantro in a food processor. Set on ‘pulse’ to ensure the ingredients don’t get too small.
- If the texture is too dry, add water. If it is too wet, use more oats.
- Form 8 small or 4 larger burgers from the pastry.
- Heat oil and bake the burgers 2-3 minutes on each side.
- Serve with salad or made up with bread, green salad, avocado, alfalfa, vegan cheese, and mango sauce (see recipe above).
A big THANK YOU to our Burger Queen – Christel Jansen van Biogondisch Breda
My fellow burger apprentices make their first vegan burgers. Well done guys. Let me know when I can eat them in your restaurant! 😉
Ready for our Vegan Burger Feast!